Prawn & pea curry

• Frozen cooked prawns250g
• Frozen garden peas200g
• Brown onions150g
• Garlic2 cloves
• Fresh ginger15g
• Medium curry powderstore cupboard1 tbsp (15g)
• Chopped tomatoes1 × 400g tin
• Basmati rice300g

Plus salt and pepper. About £3.76 for the amounts used.

Method

1. 1

   Cook 300g rice following the pack instructions. Defrost 250g prawns following the pack.

2. 2

   Fry 1 chopped onion in a little oil for 8 minutes. Add 2 crushed garlic cloves, 15g grated ginger and 1 tbsp curry powder for 1 minute.

3. 3

   Add 1 tin chopped tomatoes and a splash of water and simmer for 10 minutes.

4. 4

   Add the prawns and 200g frozen peas and simmer for 3-4 minutes until hot. Season and serve with the rice.