Slow Cooker Prawn, Pea and Tomato Curry

Serves 4

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


How to.

  1. 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.
  2. 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.


Other info

Takes  4 ½  hours

Reference: BBC Good Food 101 Slow Cooker Favourites