HelloHero: Bengali-Style Prawn & Lemongrass Curry
with Rapid Rice & Crushed Peanuts
- Crustacean/Crustacé
- Peanuts
- May contain traces of allergens
- Eggs
- Milk
- Gluten
- Soy
- Fish
- Sesame
- Almond
- Peanuts
- Traces of Cashew
- Traces of Pistachio
- Traces of Walnut
- Wheat
- Traces of Brazil Nut
- Hazelnut
- Macadamia
- Pecan
- Traces of Pine Nut
Rich, creamy and aromatic – this mild curry has all the elements that make Indian food so appealing. Packed with flavour, it comes together fast for a mouth-watering meal that's undeniably tasty! This recipe is under 650kcal per serving.
Ingredients
1 packet
jasmine rice
1
carrot
2 clove
garlic
1 packet
Peeled Prawns
(Contains: Crustacean/Crustacé)
1 sachet
Mumbai Spice Blend
1 packet
Ginger & Lemongrass Paste
(May be present: Eggs, Milk, Gluten, Soy, Fish, Sesame, Almond)
½ packet
tomato paste
½ packet
Bengal Curry Paste
1 packet
coconut milk
2 tsp
brown sugar
(May be present: Gluten, Milk, Peanuts, Sesame, Soy, Almond, Cashew, Pistachio, Walnut)
1 packet
Baby Leaves
1 packet
Crushed Peanuts
(Contains: Peanuts May be present: Wheat, Sesame, Milk, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut)
Not included in your delivery
olive oil
¼ cup
water
¼ tsp
salt
Nutrition
Cooking Steps
• Boil the kettle. • Half-fill a medium saucepan with boiling water. Cook jasmine rice and a pinch of salt, uncovered, over high heat until tender, 12-14 minutes. • Drain rice, rinse and set aside.
• While the rice is cooking, thinly slice carrot into half-moons. Finely chop garlic. • In a medium bowl, combine Mumbai spice blend and a drizzle of olive oil. Add peeled prawns and toss to coat. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook prawns, tossing, until pink and starting to curl up, 3-4 minutes. Transfer to a plate.
• Return pan to medium-high heat with a drizzle of olive oil. Cook carrot until tender, 4-5 minutes. Add ginger paste, garlic, tomato paste (see ingredients) and Bengal curry paste (see ingredients) and cook until fragrant, 2 minutes. • Add coconut milk, the water, brown sugar and the salt. Reduce heat to medium-low, then simmer until sauce has slightly thickened, 2-3 minutes. Add cooked prawns and baby leaves and stir until leaves are wilted, 1-2 minutes.
• Divide rapid rice between bowls. Top with Bengali-style prawn curry. • Garnish with crushed peanuts to serve. Enjoy!
Little cooks: Work your magic and add the finishing touch by sprinkling over the peanuts!
