Prawn Korma with Roasted Tomatoes and Courgette
All you need for this korma is a baking dish and five ingredients. The cherry tomatoes and courgette roast first and pick up a little colour. Then Bay’s Kitchen Korma Curry Sauce goes in, with the prawns added right at the end. Korma is creamy rather than hot.
Tomatoes and courgette both need a light hand. Each serving has around 45 g cherry tomatoes and 65 g courgette, which is deliberately on the lean side. The korma sauce is certified low FODMAP and contains neither onion nor garlic.
Method
- Preheat the oven to 200 °C (180 °C fan). Trim the ends off the courgette and cut it lengthways into thick slices.
- Put the courgette and tomatoes in a baking dish, drizzle with the olive oil, season with pepper and toss well. Roast for about 15 minutes until the vegetables are soft. Cook the rice in the meantime.
- Take the dish out and pour the sauce over the vegetables. Fill the jar a quarter full with water, put the lid on, shake well and tip this into the dish too. Stir everything together with a spoon.
- Return the dish to the oven for 10 minutes, until the sauce is bubbling.
- Stir in the prawns so they are coated in sauce. Bake for another 5 minutes until they are hot and the sauce bubbles again. Serve straight from the dish with the rice.
Tips
- Choose a dish large enough for the vegetables to fit in a single layer. If they are piled on top of each other, they steam instead of roasting and take on no colour.
- Raw prawns work too. They need a few extra minutes in the last step, until they are pink all over and no longer translucent.
- For bigger portions, roast some aubergine or green pepper alongside rather than adding more courgette and tomatoes. Our FODMAP list has both under ‘Low FODMAP’.
