Lucky Nuts - Your Recipes - Prawn & Almond Curry


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Prawn & Almond Curry

2 tablespoons olive oil
500g fresh garlic prawns
1 large onion, thinly sliced
2 tablespoons balti curry paste
4 tomatoes, chopped
1½ cups water
125g traditional yoghurt
1 tablespoon cornflour
100g baby spinach (or coriander)
½ cup toasted Lucky Slivered Almonds, extra for serving

1.	Heat one tablespoon of olive oil in a large pan over medium/high heat. Add the garlic prawns and Lucky Slivered Almonds and cook until prawns are orange - remove and set aside.
2.	Heat another tablespoon olive oil in same pan and cook onion for two minutes, then add the curry paste and stir until fragrant. Add chopped tomatoes (saving ¼ cup) and water. Stir to combine and cook for 5 minutes. Reduce heat to low.
3.	Whisk the yoghurt and cornflour until smooth and stir into curry sauce until thickened. Return the prawns and Lucky Slivered Almonds to the mix, along with the spinach leaves, stirring until spinach wilts.

Serve with basmati rice, topped with extra chopped tomato and almonds on top.