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.
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