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Skinny Pea & Prawn Curry

  • Author: Rachel Phipps
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: Serves 2 1x
  • Category: Dinner
  • Method: Curry
  • Diet: Gluten Free


A quick, bright and healthy prawn curry made entirely from ingredients from the freezer and your kitchen cupboards!



  • 1 large brown onion
  • splash light oil
  • sea salt
  • 2 large garlic cloves
  • thumb sized piece ginger
  • 1 red chilli
  • 1 tsp ground coriander
  • 1 tsp ground turmeric
  • 1 tsp cumin seeds
  • 1 x 400g (14 oz) tin whole cherry tomatoes
  • 250g (8 1/2 oz) frozen raw king prawns, defrosted¬†
  • large handful frozen petit pois
  • 4 tsp tamarind paste
  • fresh coriander (for serving)
  • brown rice (for serving)


  1. Peel and thinly slice the onion. Heat a generous splash of oil in the bottom of a large saucepan or casserole dish over a medium high heat and fry the onion. with a pinch of salt for a few minutes until it has softened, started to colour, but not browned.
  2. Meanwhile, feel and grate the garlic cloves and ginger. Thinly slice the chilli – it is up to you if you want to leave the seeds in for more heat, I don’t. Add the aromatics to the onions and cook for another minute or two until soft and fragrant. Stir in the spices and cook for a minute more.
  3. Add the cherry tomatoes and their juices, along with 1/4 of the tin filled with cold water. Give everything a good stir, crushing the cherry tomatoes lightly with the back of a mixing spoon. Bring to the boil then reduce the heat to low, allowing the curry to simmer for 15 minutes until the sauce has thickened.
  4. Drain the prawns and add them to the curry along with the frozen peas. Stir occasionally until the prawns are cooked through, this should take 3-4 minutes.
  5. Remove from the heat, stir in the tamarind paste and season to taste with salt before serving with fresh coriander and brown rice.