Indian Prawn Bengal Curry
with Rapid Rice & Roasted Cashews
- Crustacean/Crustacé
- cashews
- May contain traces of allergens
- Milk
- Gluten
- Sesame
- Peanuts
- Soy
- Almond
- Traces of Brazil Nut
- Traces of Cashew
- Macadamia
- Pecan
- Traces of Pistachio
- Traces of Pine Nut
- Traces of Walnut
- Hazelnut
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 550kcal per serving.*
Ingredients
1 packet
Jasmine rice
(May be present: Milk, Gluten, Sesame, Peanuts, Soy, Almond, Brazil Nut, Cashew, Macadamia, Pecan, Pistachio, Pine Nut, Walnut, Hazelnut)
1
carrot
1
leek
2 clove
garlic
1 packet
Peeled Prawns
(Contains: Crustacean/Crustacé; )
1 sachet
Mumbai Spice Blend
1 packet
ginger paste
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
water
2 tsp
brown sugar
¼ tsp
salt
Nutrition Values
Utensils
Cooking Steps
• 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. Thinly slice white and light green parts of leek. 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 leek and 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!
