Double Indian Prawn & Roast Veggie Curry
with Garlic Rice
Dive in the deep end of flavour with a prawn curry that will leave you feeling refreshed and satisfied. The rich tamarind and curry aromas fill up the bowl and a fluffy garlic rice finishes it off. Your tastebuds will be leaping with joy.
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
Ingredients
1
carrot
1
parsnip
1
potato
1 sachet
curry powder
3 clove
garlic
1 packet
basmati rice
2 packet
Peeled Prawns
(Contains Crustacean/Crustacé; )
½ packet
mild curry powder
(May be present Frutos secos. )
1 packet
tamarind paste
(May be present Egg, Milk, Fish, Soy, Sulphites, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 sachet
Chicken-Style Stock Powder
1 packet
coconut milk
1 packet
coriander
Not included in your delivery
olive oil
20 g
butter (for the rice)
(Contains Milk; )
1.5 cup
water (for the rice)
20 g
butter (for the curry)
½ cup
water (for the curry)
1 tbs
brown sugar
Nutrition Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. • Cut carrot, parsnip and potato into bite-sized chunks. • Place veggies on a lined tray, sprinkle over curry powder and drizzle with olive oil. Season with salt and toss to coat. • Spread out evenly, then roast until tender, 20-25 minutes.
• Meanwhile, finely chop garlic. • In a medium saucepan, heat the butter(for the rice) with a dash of olive oil over medium heat. Cook half the garlic until fragrant, 1-2 minutes. • Add basmati rice, the water (for the rice) and a generous pinch of salt, stir, then bring to the boil. • Reduce heat to low and cover with a lid. Cook for 10 minutes, then remove 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!
• When the rice has 10 minutes remaining, heat a drizzle of olive oil in a large frying pan over medium-high heat. • Cook prawns, tossing, until pink and starting to curl up, 3-4 minutes (cook in batches if your pan is getting crowded). Transfer to a plate.
• Wipe out the frying pan and return to medium-high heat with a drizzle of olive oil. • Cook mild curry paste (see ingredients) and remaining garlic, until fragrant, 1 minute. • Add tamarind paste (see ingredients), chicken-style stock powder, coconut milk, the butter (for the curry), water (for the curry) and brown sugar. Cook, stirring, until reduced, 2-3 minutes.
• Add prawns and roasted veggies to the curry and stir to combine.
• Divide garlic rice between bowls. • Top with Indian prawn and roast veggie curry. Tear over coriander to garnish. Enjoy!
