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- Heat the oil in a wide, deep pan over a low heat. Add the onion and cook for 6-8 minutes until softened.
- Add the ginger, garlic, turmeric, garam masala and chilli. Cook for 1-2 minutes, stirring occasionally, adding a splash of water if it gets too dry.
- Add the coconut milk and bring to a simmer. Add the prawns and simmer gently for 2-3 minutes.
- Add the ground almonds and chopped coriander and cook for one minute longer. Scatter with a little extra chopped coriander and serve with rice and/or naan bread.
Per serving: 470kcals, 32.4g fat (22.9g saturated), 15.5g carbs (5g sugars), 32.7g protein, 4.2g fibre, 0.326g sodium
Gluten-freeDairy-freeDinnerFish & seafoodIndianDiabetic-friendlyCurry30-minute mealsHigh-proteinOne-potCuisinesQuick and easyBudget mealsMake it Healthy
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