Video LoadingVideo UnavailableClick to playTap to playThe video will auto-play soon8CancelPlay nowIt’s incredible what you can achieve with just a simple tin of tomatoes! Gone are the days when it didn’t go much further than a side to a full English – now you can mix it through as a main ingredient to a stunning curry dish. This prawn and coconut curry in particular is delicious and so easy to make with one tin of tomatoes and one tin of coconut milk as your base. The addition of warming fresh ginger and chilli really adds heat and depth to this dish, too. If you’d like to add some extra veg then spinach and green beans both work well in her, too. Spinach leaves can be stirred into the curry with the prawns and allowed to wilt and green beans can be added a couple of minutes before the prawns are added to ensure they tenderise a little. Enjoy! Prawn & coconut curry Serves 4
The whole family will thank you for this delicious prawn and coconut curry – speedy and warming
Ingredients 1 tbsp sunflower or vegetable oil 1 large red onion, sliced Thumb-sized piece (about 25g) of fresh root ginger, finely chopped or grated 2 large garlic cloves, finely chopped or grated 1 red chilli, sliced (omit if you prefer a mild curry) 4 tbsp balti spice paste (gluten-free, if necessary) 1 × 400g tin chopped tomatoes 1 × 400ml tin coconut milk 300g raw prawns (shrimp), cleaned and deveined To serve Handful of torn coriander leaves 1 lime, cut into wedges Plain cooked rice or naan bread (optional) Poppadoms (optional) Your choice of raita or chutneys 1. Drizzle the oil into a large frying pan or saucepan and heat over a medium-low heat. Add the onion with a pinch of salt and fry for 6–8 minutes until soft. 2. Stir in the ginger, garlic and chilli and cook for 1–2 minutes to soften slightly, ensuring the garlic doesn’t burn. 3. Mix in the balti spice paste with a splash of water (I usually find 1 tablespoon is enough) and cook for 2–3 minutes to unleash the flavour. 4. Pour in the tinned tomatoes and coconut milk and simmer gently for 8–10 minutes to thicken slightly. (Meanwhile, this is a good moment to start cooking your rice.) 5. Scatter in the prawns and gently stir them into the sauce. Cook the prawns for 3–4 minutes only until pink and just cooked. You really don’t want to overcook them because the joy of prawns is in their firm but bouncy texture. 6. Scatter over the torn coriander and a bright squeeze of lime. Serve the curry with your choice of plain rice or naan bread, poppadoms and any raita or chutneys on the side.
A simple cupboard staple ingredients that is not only affordable but easily transformed into stunning dishes
The Tinned Tomatoes Cookbook: 100 everyday recipes using the most versatile ingredient in your kitchen by Samuel Goldsmith (Murdoch Books, £18.99). Photography by Mowie KayStory SavedYou can find this story in My Bookmarks.Or by navigating to the user icon in the top right.Follow OK! MagazineFacebookTwitterMore OnFood
