Indian Prawn, Potato & Cauliflower Korma Soup
with Flatbreads, Almonds & Coriander
Make sure your spoon is at the ready because this korma soup is going to disappear in seconds. It has everything, roasted cauliflower and potato, baby leaves and aromatic mild curry flavours. Dip the tortilla wedges in for a bit of fun.
This recipe is under 650kcal per serving.
The quantities provided above are averages only.
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 portion
cauliflower
1
carrot
1
potato
2
flatbreads
(Contains: Gluten, Soy; May be present: Egg, Peanut, Sesame, Milk, Almond, Brazil Nut, Cashew, Pecan, Pistachio, Walnut, Pine Nut, Hazelnut, Macadamia. )
½ clove
garlic
1 packet
Peeled Prawns
(Contains: Crustacean/Crustacé; )
1 packet
Slivered Almonds
(Contains: Almond; )
1 sachet
Mumbai Spice Blend
1 packet
Mild Curry Paste
(Contains: Milk, Almond; May be present: Soy, Fish, Sesame, Egg, Gluten. )
1 packet
coconut milk
1 sachet
vegetable stock powder
1 packet
baby leaves
1 packet
coriander
Not included in your delivery
olive oil
2 cup
water
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240ºC/220ºC fan-forced. Chop cauliflower (including stalk!) into small florets. Cut carrot and potato into bite-sized chunks. • Place veggies on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender and brown around edges, 20-25 minutes.
• When the veggies have 10 minutes remaining, place flatbreads on lined oven tray. • Drizzle each with olive oil and season with salt. • Bake until warmed through, 4-7 minutes.
• Meanwhile, heat a large saucepan over medium-high heat with a drizzle of olive oil. • Cook prawns, tossing, until pink and starting to curl up, 3-4 minutes. • Add Mumbai spice blend and garlic paste until fragrant, 1 minute. • Add mild curry paste, coconut milk, vegetable stock powder and the water. • Bring to the boil, then reduce heat to medium and simmer until slightly reduced, 3-4 minutes.
• Remove saucepan from heat and stir through baby spinach leaves and roasted veggies. Season generously with salt and pepper. • Divide Indian potato and cauliflower korma soup between bowls. • Sprinkle with slivered almonds and tear over coriander. • Serve with tortilla wedges. Enjoy!