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Prawn & vegetable curry with naans
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1 tbsp oil
200g pack Waitrose Tenderstem & Butternut Stir Fry
2 tbsp tikka curry paste
½ x 680g jar essential Waitrose Passata
150g pack essential Raw King Prawns
150g tub natural yogurt
2 mini plain naans, warmed
1. Heat the oil in a frying pan and fry the stir-fry mix for 2-3 minutes. Add the curry paste and then the passata and cook for a further 2 minutes.
2. Stir in the prawns and cook for 2 minutes until they turn pink and are cooked throughout.
3. Off the heat, stir in half the yogurt. Serve with the naans and remaining yogurt.
Typical values per serving: