At the end of the day what you really fancy is a curry. You only need a handful of ingredients to create this easy prawn and pea korma.

SERVES 4 – PREP 5 MINS – COOK 20 MINS

2 onions, chopped

1 tbsp sunflower oil

3 tbsp korma paste

400ml vegetable stock

200g basmati rice, rinsed

200g frozen peas

200g raw frozen prawns

200g Greek yoghurt

50g ground almonds

 

 

1. Fry onions in oil for 10 mins to soften. Add the korma paste and fry for a couple of mins, then pour in stock and simmer for 3 mins.

2. Meanwhile, cook basmati rice according to packet instructions.

3. Add the prawns and peas to the korma sauce and simmer for a few mins until the prawns turn pink.

4. Stir in the yoghurt and almonds, season to taste and serve with rice.

Per serving: 543 cals, 16g fat (3g saturate), 55g carbs