Prawn Pea Korma Recipes

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PRAWN & PEA KORMA



Prawn & pea korma image

A simple and super-fast korma, which will feed the whole family in under 30 minutes

Provided by Good Food team

Categories     Dinner, Main course

Time 25m

Number Of Ingredients 11

1 tbsp vegetable oil
2 onions , thinly sliced
3 tbsp korma paste
1 cinnamon stick
400ml stock
200g basmati rice , rinsed
200g frozen peas
200g Greek yogurt
200g cooked frozen prawns , defrosted
50g ground almond
½ small pack coriander

Steps:

  • Heat the vegetable oil in a large frying pan with the onions and soften for 10 mins. Add the korma paste and cinnamon and fry for 3 mins more. Pour in the stock and simmer for another 3 mins.
  • Meanwhile, cook the basmati rice following pack instructions.
  • Tip peas and prawns into the korma sauce and gently cook until piping hot. Stir in the Greek yogurt, almonds and seasoning. Discard cinnamon, scatter with coriander and serve with the rice.

Nutrition Facts : Calories 463 calories, Fat 18 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 7 grams sugar, Fiber 5 grams fiber, Protein 25 grams protein, Sodium 2.44 milligram of sodium

KORMA



Korma image

This is the first Indian dish I ever made and it was perfect! The spices gave it the perfect flavor and it wasn't too hot. I served it over basmati rice, but I'm sure it would also be good with naan bread or even by itself. There's not meat in this dish but it's very filling with the rice and I'm sure it would be delicious with tofu or cubed chicken added as well.

Provided by whital

Categories     One Dish Meal

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 18

1 1/2 tablespoons vegetable oil
1 small white onion, diced
4 garlic cloves, minced
1 teaspoon fresh gingerroot, minced
2 small yukon gold potatoes, cubed
4 carrots, cubed
1 fresh jalapeno pepper, seeded and sliced
6 tablespoons unsalted cashews, ground
1 (4 ounce) can tomato sauce
1 1/2 tablespoons hot curry powder
1 teaspoon cardamom
1 teaspoon garam masala
2 teaspoons sea salt
1 cup frozen green pea
1/2 green bell pepper, chopped
1/2 red bell pepper, chopped
1 (15 ounce) can light coconut milk
cilantro (to garnish) (optional)

Steps:

  • On a stove top heat the oil in a skillet over medium heat and cook onion until tender. Mix in the ginger, garlic, and 1 tablespoon of the curry powder; continue to cook for 1 minute. In a separate bowl mix potatoes, carrots, jalapeno, cashews, and tomato sauce then add to skillet with salt and 1/2 tablespoon curry powder. Cook for about 20 minutes or until the potatoes are tender. Add the bell peppers, peas, and coconut milk to the skillet. Reduce the heat to low and simmer for about 10 minutes until the consistency has thickened. Put cilantro on top if desired.

Nutrition Facts : Calories 280.3, Fat 11.8, SaturatedFat 1.8, Sodium 1434.6, Carbohydrate 38.6, Fiber 8.6, Sugar 10.6, Protein 8.6

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