Bengali-Style Prawns & Veggie Curry
with Basmati Rice & Crushed Peanuts
- Crustaceans
- Peanuts
- Macadamia
- Pine nut
- Brazil nut
- Walnut
- Almond
- Pecan
- Gluten
- Sesame
- Cashew
- Soy
- Wheat
- Milk
- Hazelnut
- Pistachio
- May contain traces of allergens
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!
Ingredients
1 packet
Bengal Curry Paste
200 g
Peeled Prawns
(Contains: Crustaceans; )
1 packet
Baby Spinach Leaves
1 packet
Tomato Paste
1 sachet
Mumbai Spice Blend
1 packet
Ginger Paste
1
Carrot
4
Garlic
1 packet
Crushed Peanuts
(Contains: Peanuts; May be present: Macadamia, Pine nut, Brazil nut, Walnut, Almond, Pecan, Gluten, Sesame, Cashew, Soy, Wheat, Milk, Hazelnut, Pistachio)
1 packet
Coconut Milk
1 packet
Basmati Rice
Nutrition Values
Utensils
Cooking Steps
• To a medium saucepan, add the water and bring to the boil.
• Add basmati rice, stir, cover with a lid and reduce heat to low.
• Cook for 10 minutes, then remove pan from heat and keep covered until rice is tender and water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
• 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 prawns and toss to coat.
• In a large frying pan, heat a drizzle of olive oil over high heat. Cook prawns,
tossing, until browned and cooked through, 3-4 minutes. Transfer to a plate.
TIP: The prawns is cooked through when it's no longer pink inside.
• Return pan to medium-high heat with a drizzle of olive oil. Cook carrot until
tender, 4-5 minutes. Add ginger paste, tomato paste (see ingredients),
Bengal curry paste and half the garlic and cook until fragrant, 2 minutes.
• Return prawns to the pan. Add coconut milk, the water, brown sugar
and salt. Reduce heat to medium-low, then simmer until sauce has slightly
thickened, 3-4 minutes.
• Add baby spinach leaves and stir until wilted, 1-2 minutes.
TIP: Cover the pan with a lid if the ginger paste starts to spatter!
• Divide 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!
