This is probably the healthiest curry in the world! Low in fat and high in fibre. A slow cooker star!
1 tablespoon vegetable oil
Large knob of ginger, peeled and chopped
6 garlic cloves, roughly chopped
3 tablespoons curry paste (we used Patak’s Balti paste)
6 ripe tomatoes, each cut into 8 wedges
2 onions, halved, each cut into 6 wedges
400g raw peeled king prawns
250g frozen peas
Small bunch coriander, leaves chopped, to garnish
Basmati rice or chapattis to serve
- Heat the slow cooker if necessary. Whizz the oil, ginger, garlic, curry paste and all but eight of the tomato wedges to a paste. Scrape into the slow cooker and stir in the onion wedges. Cover and cook on HIGH for 3 hours until the onions are tender.
- Mix in the remaining tomato wedges, prawns and peas. Cover and cook for 30 minutes – 1 hour, until the prawns are cooked through. Scatter with coriander, then serve with rice or chapattis.
Takes 4 ½ hours
Reference: BBC Good Food 101 Slow Cooker Favourites