Cheese & chilli naans
Ready in under 20 minutes and a perfect accompaniment to other Indian dishes such as dhal
Prawn jalfrezi
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 2 tsp rapeseed oil
- 2 medium onionschopped
- thumb-sized piece gingerfinely chopped
- 2 garlic cloveschopped
- 1 tsp ground coriander
- ½ tsp ground turmeric
- ½ tsp ground cumin
- ¼ tsp chilli flakes(or less if you don't like it too spicy)
- 400g can chopped tomato
- squeeze of clear honey
- 1 large green pepperhalved, deseeded and chopped
- small bunch corianderstalks and leaves separated, chopped
- 140g king prawns
- 250g pouch cooked brown rice
- minty yogurtor chutney, to serve (optional)
Nutrition: per serving
- kcal335low
- fat7glow
- saturates1g
- carbs48g
- sugars15g
- fibre8g
- protein21g
- salt1.5g
Method
step 1
Heat the oil in a non-stick pan and fry the onions, ginger and garlic for 8-10 mins, stirring frequently, until softened and starting to colour. Add the spices and chilli flakes, stir briefly, then pour in the tomatoes with half a can of water and the honey. Blitz everything in the pan with a hand blender until almost smooth (or use a food processor). Stir in the pepper and coriander stalks, cover the pan and leave to simmer for 10 mins. (The mixture will be very thick and splutter a little, so stir frequently.)
step 2
Stir in the prawns and scatter over the coriander leaves. Heat the rice following pack instructions. Serve both with a minty yogurt or chutney, if you like.
