Instructions

1. Heat the oil over medium heat in a saucepan, then add the onion, garlic and carrot. Put the lid on and sauté for 5-8 minutes, until tender.
2. Add the paprika, ground cumin and tomato purée. Stir for 30 seconds, then add the stock. Cook for 10-15 minutes until the sauce has thickened and the carrots are cooked.
3. Add the peas and cook for 3- 5 minutes, under a lid.
4. Add the prawns. Put the lid on and let them steam for 3-5 minutes, until they just turn pink.
5. Turn off the heat, season with salt and pepper, stir in the chopped parsley and gently combine. Put the lid back on and rest for 3 minutes before serving.