Prawn and chickpea balti

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Prep time:

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Serves: 4

By Ameliakate



  • 1 onion large; diced

  • 1 tbsp oil

  • 1 tin chopped tomato

  • 1 green pepper deseeded and diced

  • 1 tin sweetcorn drained

  • 300g uncooked tiger prawns

  • 1 tbsp fresh coriander chopped

  • 100g chickpeas drained

  • 3 tbsp balti curry paste

  • 4 naan breads (to serve)


  1. Heat the oil in a wok or deep sided frying pan. Add the onion and the pepper and stir-fry together for 2 minutes.
  2. Stir in the curry paste and stir-fry for a further 2 minutes.
  3. Reduce heat, add the tomatoes and chick peas and stir-fry together for 2 minutes.
  4. Add the prawns and the sweetcorn and stir-fry for 2-3 minutes, or until all the prawns have turned pink.
  5. Stir in the coriander and serve with warm naan bread.

Handy Hint

Replace chickpeas with lentils.

Additional Information

  • indian

  • pulses

  • Budget

  • Shellfish

  • Fish

  • Main Course

  • Dairy Free

  • Nut Free

  • Egg Free

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