Prawn tikka masala

Forget a takeaway and tuck into a midweek meal that will please the whole family with our easy, low calorie prawn tikka masala. Serve with naan breads

Prep: 10 mins Cook: 30 mins


Serves 4

  • kcal432
  • fat16g
  • saturates3g
  • carbs50g
  • sugars12g
  • fibre5g
  • protein18g
  • salt1.1g
  • Ingredients

    1 large onion
    1 thumb-sized piece ginger
    2 large garlic cloves
    1 tbsp rapeseed oil
    2-3 tbsp tikka curry paste
    400g can chopped tomatoes
    2 tbsp tomato purée
    ½ tbsp light brown soft sugar
    3 cardamom pods, bashed
    200g brown basmati rice
    3 tbsp ground almonds
    300g raw king prawns
    1 tbsp double cream
    ½ bunch of coriander, roughly chopped
    naan breads, warmed, to serve (optional)


    1. Put the onion, ginger and garlic in a food processor and blitz to a smooth paste. Heat the oil in a large flameproof casserole dish or pan over a medium heat. Add the onion paste and fry for 8 mins or until lightly golden. Stir in the curry paste and fry for 1 min more. Add the tomatoes, tomato purée, sugar and cardamom pods. Bring to a simmer and cook, covered, for another 10 mins.

    2. Cook the rice following pack instructions.

    3. Scoop the cardamom out of the curry sauce and discard, then blitz with a hand blender, or in a clean food processor. Return to the pan, add the almonds and prawns, and cook for 5 mins. Season to taste and stir through the cream and coriander. Serve with the rice and naan breads, if you like.