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Easy prawn tikka masala with carrot and mint raita

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Ingredients

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	FOR THE TIKKA MASALA
	1/2 tbsp butter
	1 white onion, finely chopped
	2 tsp garlic and ginger paste
	50g tikka curry paste
	1 tbsp tomato purée
	1/2 x 200g tin cherry tomatoes
	4 tbsp Greek yoghurt (0% fat)
	200ml hot stock, made with 1 chicken or 1/2 a yeast-free stock cube
	1 red pepper, deseeded and cut into chunks
	1x 180g pack raw king prawns, deveined
	1/2 tsp nigella seeds
	Fresh coriander, leaves to garnish
	FOR THE RAITA
	125g Greek yoghurt (0% fat)
	1 small carrot, peeled and grated
	1 tsp mint sauce

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Easy prawn tikka masala with carrot and mint raita

Name: Easy prawn tikka masala with carrot and mint raita
Total time: 45 min
Yield: 2
Cuisine: Indian
Ingredients: butter: 1/2 tbsp; white onion, finely chopped: 1; garlic and ginger paste: 2 tsp; tikka curry paste: 50g; tomato purée: 1 tbsp; cherry tomatoes: 1/2 x 200g tin; Greek yoghurt (0% fat): 4 tbsp; hot stock, made with 1 chicken or 1/2 a yeast-free stock cube : 200ml; red pepper, deseeded and cut into chunks: 1; raw king prawns, deveined: 1x 180g pack; nigella seeds: 1/2 tsp; Fresh coriander, leaves to garnish; Greek yoghurt (0% fat): 125g; small carrot, peeled and grated: 1; mint sauce: 1 tsp

Everyone has their go-to tikka masala recipe – this is mine. I make no apologies for using shop-bought tikka masala paste but I do insist on using tinned cherry tomatoes, which adds pops of sweetness. My healthy twist comes from using Greek yoghurt in place of cream which keeps the curry light and cuts the calories substantially.

Features:

Cuisine:

Indian

45 Mins
Serves 2
Easy

Ingredients

FOR THE TIKKA MASALA
1/2 tbsp butter
1 white onion, finely chopped
2 tsp garlic and ginger paste
50g tikka curry paste
1 tbsp tomato purée
1/2 x 200g tin cherry tomatoes
4 tbsp Greek yoghurt (0% fat)
200ml hot stock, made with 1 chicken or 1/2 a yeast-free stock cube
1 red pepper, deseeded and cut into chunks
1x 180g pack raw king prawns, deveined
1/2 tsp nigella seeds
Fresh coriander, leaves to garnish
FOR THE RAITA
125g Greek yoghurt (0% fat)
1 small carrot, peeled and grated
1 tsp mint sauce

Directions

To make the carrot and mint raita, mix the Greek yogurt with the grated carrot and mint sauce. Season to taste and chill until needed.
Heat the butter in a large frying pan over a medium heat and sauté the sliced onion for 20 minutes or until softened and nicely caramelised.
Add the tikka curry paste with the garlic and ginger paste and tomato purée and stir-fry for 3 minutes to cook out the rawness of the spices.
Pour in the cherry tomatoes and use the stock to wash out the can before adding to the sauce. Bring the curry to the boil, then turn down to a simmer and stir in the red pepper chunks. Cook uncovered for 10-15 minutes until nicely thickened.
Add the prawns and simmer gently for 3-4 minutes until the prawns are pink and cooked through. Take the pan off the heat and carefully stir through the Greek yoghurt.
Divide the prawn tikka masala between bowls and garnish with nigella seeds and a few coriander leaves. Serve with the carrot and mint raita, pilau rice and my healthy onion bhajis, if liked.