Prawn korma

Ingredients

• 2 tsp vegetable oil
• 1 medium onion, finely diced
• a large knob of ginger, grated
• 3 tbsp korma paste
• 300ml chicken stock
• 5 tbsp ground almonds
• 1 x 225g pack frozen raw prawns
• 4 tbsp Greek-style yogurt
• a small handful of chopped coriander
• cauliflower rice or basmati rice, to serve

Step by step

1. Heat the oil in a medium saucepan, add the onion with a pinch of salt and stir briefly then cover with a lid and fry on a medium heat for 5 minutes.
2. Add the ginger and korma paste and fry, stirring, for 1 minute. Stir in the stock then cover and simmer for 10 minutes. Remove from the heat and whiz with a stick blender (this is optional, but gives a better texture and the onions thicken the sauce).
3. Return to the heat, stir in the ground almonds and frozen prawns and simmer for about 5 minutes or until the prawns are pink and cooked through. Stir in the yogurt and coriander and serve with the rice.