Creamy Pea and Prawn Korma
Creamy Pea and Prawn Korma



  • 1 tbsp veg oil
  • 2 sliced onions
  • 3 tbsp korma paste
  • 1 cinnamon stick
  • 400ml veg stock
  • 200g basmati rice
  • 200g peas
  • 200g plain yoghurt
  • 200g prawns
  • 50g ground almonds
  • ½ pack of coriander leaves, chopped
  • Heat the veg oil in a frying pan, and soften the onions for 10 mins. Add the korma paste and cinnamon stick, and fry for about 3 mins more. Pour in the stock and simmer for 5 mins. Meanwhile, cook the rice according to package instructions.
  • Tip the peas and prawns into the curry sauce, and cook until piping hot and cooked through. Stir in the almonds, yoghurt, and some seasoning, then discard the cinnamon and scatter with coriander to serve with rice.
20 mins
4 serving

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