Creamy Prawn & Baby Broccoli Curry
with Instant Rice & Onion Chutney
- Almond
- Crustacean/Crustacé
- Milk
- Sulphites
- Soy
- Fish
- Sesame
- Eggs
- May contain traces of allergens
- Gluten
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 welcomed. To bring in a special element to tonight’s deluxe curry, we’ve added both onion chutney and yoghurt.
Ingredients
1 packet
flaked almonds
(Contains: Almond; )
½ bunch
baby broccoli
1 packet
Peeled Prawns
(Contains: Crustacean/Crustacé; )
½ sachet
Brown Mustard Seeds
1 sachet
Mumbai Spice Blend
1 packet
Mild Curry Paste
(Contains: Almond, Milk, Soy, Fish, Sesame, Eggs, May contain traces of allergens, Gluten; )
½ packet
cream
(Contains: Milk; )
1 packet
Baby Leaves
1 packet
Microwavable Basmati Rice
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
1 packet
Onion Chutney
(Contains: Sulphites; )
1 packet
coriander
Not included in your delivery
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 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 (see ingredients) and Mumbai spice blend, and cook until fragrant, 1-2 minutes.
• Reduce heat to medium, then add mild curry paste, cream (see ingredients), baby leaves and a splash of water. Stir to combine and simmer until slightly reduced, 1-2 minutes. Season with salt and pepper. • Meanwhile, zap microwavable basmati rice in microwave until steaming, 2-3 minutes.
• Divide microwavable rice between bowls. Top with creamy prawn and baby broccoli curry. • Dollop with Greek-style yoghurt and onion chutney. • Garnish with toasted almonds. Tear over corianderto serve. Enjoy!
