Tower Healthy Quick Dish: Curry in a Hurry

Tower Healthy Quick Dish: Curry in a Hurry
Posted in: Recipes
By tower
More from this author

Tower Healthy Quick Dish: Curry in a Hurry

This week we’ve been scouring the recipe archives here at Tower HQ to bring you a brand new recipe as part of our Tower Healthy Quick Dish Series. Over the next few months we’ll be sharing healthy, nutritious recipes that you can throw together in a matter of minutes, giving you plenty of mealtime inspiration for the whole family. Whether it’s a healthy swap for an old favourite, or a fresh new meal idea to spice up your dinner time, we’ve got you covered.

This time, we’re adding a little spice to your week with the quick and simple Curry in a Hurry recipe, the perfect quick fix for a delicious, healthy curry.

Recommended Appliance: CeraSure™ 28cm Colour Change Ceramic Coated Fry Pan

Total Time to Cook: 15 minutes

Total Cost per Serving: £2.31

Contains Nuts? May contain traces 

Suitable for Vegetarians? No

Serves: 2


  • 1 tbsp sunflower oil
  • 1 red onion, thinly sliced
  • 1 garlic clove
  • 2 tsp ready-prepared ginger, from a jar
  • ½ - 1 tsp chillies, chopped from a jar
  • 200g tomatoes, chopped from a can
  • 200g raw prawns, peeled or skinless boneless chicken, chopped
  • 2 tsp gujarati masala
  • 3 tbsp low fat yoghurt
  • Handful coriander leaves, roughly chopped


  • Add some oil into a pan and heat. Alternatively, use one of our CeraSure™ 28cm Colour Change Ceramic Coated Fry Pan and eliminate the need for oil.
  • Once heated, add the sliced onion and fry.
  • Crush the garlic in a pan, adding the ginger and chilli.
  • Add the tomatoes with a quarter of a can of water and bring to the boil.
  • Simmer for 2 minutes, adding the prawns or chicken and gujarati masala.
  • Cover and cook for 2-3 minutes for the prawns, 5-6 minutes for the chicken.
  • Turn the heat back down to simmer, then gradually stir in the yoghurt.

To Serve

To serve, simply sprinkle with coriander and serve with warm naan bread to create an authentic taste.
18 May 2016
Did you like this post?