Mumbai-Spiced Prawn & Veggie Curry
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Mumbai-Spiced Prawn & Veggie Curry

Mumbai-Spiced Prawn & Veggie Curry

with Garlic Rice & Peanuts

If you’re looking for a cosy meal to add to the table, we can’t recommend this rich prawn and veggie curry enough. Let the warmth of Mumbai spice and coconut add extra layers of flavour, and serve over garlic rice for another boost. You’ll be humming in bliss with every bite!

This recipe is under 650kcal per serving.

Tags:
Calorie Smart
Allergens:
Milk
•Crustacean/Crustacé
•Peanut

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

Total Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

3 clove

garlic

1 packet

Jasmine rice

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

1

carrot

1

courgette

1 packet

Peeled Prawns

(Contains Crustacean/Crustacé; )

1 sachet

Mumbai Spice Blend

½ packet

Tomato Paste

1 packet

Coconut Milk

1 sachet

Vegetable Stock Powder

1 packet

baby leaves

½ packet

Crushed Peanuts

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

Not included in your delivery

olive oil

20 g

butter

(Contains Milk; )

1.25 cup

water

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Nutrition Values

Energy (kJ)2645 kJ
Fat33.9 g
of which saturates21.7 g
Carbohydrate77.3 g
of which sugars10.2 g
Dietary Fibre9.4 g
Protein25.3 g
Sodium1488 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.

Utensils

•Medium Saucepan
•Lid
•Large Frying Pan

Cooking Steps

1
1

• Finely chop garlic. • In a medium saucepan, heat the butter with a dash of olive oil over medium heat. Cook garlic until fragrant, 1-2 minutes. • Add jasmine rice, the water and a generous pinch of salt. Stir, then bring to the boil. • Reduce heat to low and cover with a lid. Cook for 12 minutes, then remove from heat. • Keep covered until rice is tender and all the water is absorbed, 10-15 minutes.

TIP: The rice will finish cooking in its own steam so don't peek!

2
2

• Meanwhile, thinly slice carrot and courgette into half-moons.

3
3

• 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 bowl.

4
4

• Return frying pan to medium-high heat with a drizzle of olive oil. Cook carrot, tossing, until softened, 3-4 minutes. • Add Mumbai spice blend, tomato paste (see ingredients) and remaining garlic. Cook until fragrant, 1-2 minutes.

5
5

• Add courgette, coconut milk and vegetable stock powder and cook, stirring, until sauce is slightly thickened, 1-2 minutes. • Remove pan from heat and stir through cooked prawns. Season with salt and pepper to taste.

TIP: Add a splash of water to loosen the curry, if needed.

6
6

• Stir baby leaves through garlic rice. • Divide garlic rice between bowls. Top with Mumbai prawn and veggie curry. • Sprinkle with crushed peanuts to serve. Enjoy!