Easy Indian Prawn & Veggie Curry
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Easy Indian Prawn & Veggie Curry

Easy Indian Prawn & Veggie Curry

with Rapid Rice & Roasted Cashews

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.

Kid Friendly
Calorie Smart

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time25 minutes
Cooking Time20 minutes


Serving amount

1 packet

jasmine rice

(May be present Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )



2 clove


1 packet

Peeled Prawns

(Contains Crustacean/Crustacé; )

1 sachet

Mumbai Spice Blend

1 packet

ginger paste

(May be present Gluten, Egg, Fish, Milk, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )

½ packet

tomato paste

½ packet

Bengal Curry Paste

1 packet

coconut milk

1 packet

baby leaves

1 packet

Crushed Roasted Cashews

(Contains cashews; )

Not included in your delivery

olive oil

¼ cup


2 tsp

brown sugar

¼ tsp



Nutrition Values

Energy (kJ)2156 kJ
Fat33.9 g
of which saturates18.9 g
Carbohydrate54.3 g
of which sugars16.6 g
Dietary Fibre9 g
Protein23.6 g
Sodium1878 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Medium Saucepan
Large Frying Pan



• 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.


• Meanwhile, 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. • Return prawns to the pan. Add coconut milk, the water, brown sugar and the salt. Reduce heat to medium-low, then simmer until sauce has thickened slightly, 2-3 minutes. • Add baby leaves and stir until wilted, 1-2 minutes.

TIP: Cover the pan with a lid if the ginger paste starts to spatter! Little cooks: Kids can help out with measuring the water and brown sugar.


• Divide rapid rice between bowls. Top with Indian prawn Bengal curry. • Garnish with crushed roasted cashews to serve. Enjoy!

Little cooks: Work your magic and add the finishing touch by sprinkling over the cashews!