Indian prawn and chickpea curry with curry-salt naan


  • 2 tbs sunflower oil
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 tbs finely chopped ginger
  • 3 tsp garam masala (Indian spice mix)
  • 3 tsp good-quality Indian curry powder
  • 1 tbs tomato paste
  • 2 heaped tbs korma curry paste
  • 400ml can coconut cream
  • 400g can chopped tomatoes
  • 400g can chickpeas, rinsed, drained
  • 300g cooked prawns, peeled (tails intact)
  • Coriander leaves and steamed basmati rice, to serve

Curry-salt naan

  • 1 tsp garam masala (Indian spice mix)
  • 1 tsp good-quality Indian curry powder
  • 2 tsp sesame seeds, toasted
  • 4 store-bought naan breads, warmed
  • 20g unsalted butter, melted


  • 1

    Heat oil in a saucepan over medium heat. Add onion, garlic and ginger, then cook, stirring, for 3-5 minutes until golden. Add spices and cook, stirring, for 2 minutes. Add tomato paste and curry paste, then cook, stirring, for a further 1-2 minutes or until fragrant. Add coconut cream and tomato, then simmer for 8-10 minutes, stirring occasionally, until thickened. Stir in chickpeas and prawns, and cook for 1-2 minutes or until warmed through.

  • 2

    For the naan, combine spices and sesame seeds with 1 tbs sea salt in a small bowl. Brush warm naan with melted butter, then sprinkle with the curry salt.

  • 3

    Garnish the curry with coriander leaves, then serve with naan and rice.