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Indian prawn and chickpea curry with curry-salt naan
Indian prawn and chickpea curry with curry-salt naan
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Quick and cozy Indian curry for instant comfort.
Ingredients:
  • 36.80 gm sunflower oil
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 20.00 ml finely chopped ginger
  • 3 tsp garam masala (Indian spice mix)
  • 7.50 gm good-quality Indian curry powder
  • 22.20 gm tomato paste
  • 2 heaped tbsp korma curry paste
  • 400ml can coconut cream
  • 400g can chopped tomatoes
  • 400g can chickpeas, rinsed, drained
  • 300g cooked prawns, peeled (tails intact)
  • Coriander leaves, to serve
  • Steamed Basmati rice, to serve
  • 1 tsp garam masala (Indian spice mix)
  • 2.50 gm good-quality Indian curry powder
  • 6.00 gm sesame seeds, toasted
  • 4 store-bought naan breads, warmed
  • 20g unsalted butter, melted
Instructions:
  • In a saucepan over medium heat, sauté onion, garlic, and ginger until golden, about 3-5 minutes. Stir in spices and cook for 2 minutes. Add tomato paste and curry paste, sauté for 1-2 minutes until fragrant. Pour in coconut cream and tomato, simmer for 8-10 minutes until thickened, stirring occasionally. Finally, mix in chickpeas and prawns, cook for 1-2 minutes until heated through.
  • Mix 1 tablespoon sea salt, spices, and sesame seeds in a small bowl. Brush warm naan with melted butter and sprinkle with the curry salt mixture.
  • Sprinkle the curry with fresh coriander leaves and serve alongside warm naan and rice.

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