Mumbai Coconut Prawn & Baby Broccoli Curry
with Instant Rice & Onion Chutney
- Soy
- Sulphites
- Milk
- Almond
- Crustaceans
A seafood curry already sounds indulgent, what if we told you it’s also easy to make? The Mumbai curry sauce adds so much flavour to the prawns and toasted almonds add a nutty crunch that’s always welcome. To bring a special element to tonight’s deluxe curry, we’ve added both onion chutney and yoghurt for customisable flavour.
Ingredients
1 sachet
Coriander
1 packet
Mild Curry Paste
(Contains: Soy; )
1 sachet
Brown Mustard Seeds
1 packet
Onion Chutney
(Contains: Sulphites; )
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
1 packet
Baby Spinach Leaves
1 packet
Microwavable Basmati Rice
1 packet
Cream
(Contains: Milk; )
1 packet
Flaked Almonds
(Contains: Almond; )
1
Baby Broccoli
1 sachet
Mumbai Spice Blend
200 g
Peeled Prawns
(Contains: Crustaceans; )
Not included in your delivery
¼ cup
water
1 drizzle
olive oil
Nutrition Values
Utensils
Cooking Steps
• Heat a large frying pan over medium-high heat. Toast flaked almonds,
tossing, until golden, 2-3 minutes. Transfer to a small bowl.
• Meanwhile, halve any thicker stalks of baby broccoli (see ingredients)
lengthways.
• Return the frying pan to high heat with a drizzle of olive oil. When oil is hot,
cook baby broccoli, tossing occasionally, until tender, 3-4 minutes.
• Add peeled prawns, tossing, until pink and starting to curl up, 2-3 minutes.
• Add brown mustard seeds and Mumbai spice blend and cook until
fragrant, 1-2 minutes.
• Reduce heat to medium, then add mild curry paste, cream
(see ingredients), baby spinach leaves and the water. Stir to combine and
simmer until slightly reduced, 1-2 minutes. Season with salt and pepper.
• Meanwhile, heat microwavable basmati rice in the microwave until
steaming, 2-3 minutes.
• Divide instant rice between bowls.
• Top with coconut prawn and baby broccoli curry.
• Dollop with Greek-style yoghurt and onion chutney.
• Garnish with toasted almonds.
• Tear over coriander to serve. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: The brown mustard seeds added a bitter taste that some found unwelcome, particularly children.
- Ease of prep: Customers praised the ease of preparation, with one describing it as "absolutely stoked" with the process.
- Suggestions: Consider reducing or omitting the brown mustard seeds if cooking for those sensitive to bitter flavours.
