Double Creamy Prawn Curry & Rice
with Yoghurt & Onion Chutney
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.
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(Contains Tree Nuts; May be present Gluten, Peanuts, Sesame, milk, Soy. )
(Contains Crustacean/Crustacé; )
Brown Mustard Seeds
Mild Curry Paste
(Contains Milk, Tree Nuts; May be present Soy, Fish, Sesame, traces of egg, Gluten. )
(Contains Milk; )
baby spinach leaves
Microwavable Basmati Rice
(Contains sulphites; )
Mumbai Spice Blend
(Contains Milk; )
Not included in your delivery
• 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 thick stalks of baby broccoli 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 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. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ Custom Recipe: If you've doubled your peeled prawns, cook in batches for the best results.
• Reduce heat to medium, then add mild curry paste, cream (see ingredients), baby spinach 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 curry. • Dollop with Greek-style yoghurt and onion chutney. • Garnish with toasted almonds. Tear over coriander to serve. Enjoy!