Prawn Pea and Tomato Curry
A delicious dish good for four, a perfect match with rice.
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Prawn Pea and Tomato Curry is rated
/
5
based on votes.
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Preparation time: |
5 minutes |
Slow Cooker Size |
3.5L+ |
Serves: |
4 |
Cooking time: |
4 hours on high setting |
Ingredients:
- 400 g (14 oz) raw king prawns, shelled
- 6 ripe tomatoes, cut into 8 wedges
- 6 cloves garlic, chopped roughly
- 1 tablespoon vegetable oil
- 250 g (9 oz) frozen peas
- 3 tablespoons curry paste
- 2 onions, cut in half and slice into 6 wedges
- large knob of fresh root ginger chopped
- small bunch of coriander leaves, chopped
- basmati rice to serve
Steps:
- In a food processor, place the garlic, ginger, 8 tomato wedges,
curry paste and oil.
- Process well until turned to paste.
- Spread over the slow cooker then stir in the onions.
- Cover and cook for 3 hours over high heat.
- Mix in the prawns, tomato and peas.
- Cove rand cook for another 1 hour until prawns are well cooked.
- Serve with rice.
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