Mumbai-Spiced Prawn & Veggie Curry
with Garlic Rice & Peanuts
- Milk
- Crustacean/Crustacé
- Peanuts
- 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
- Wheat
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.
Ingredients
3 clove
garlic
1 packet
Jasmine rice
(Contains: 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; )
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: Peanuts, May contain traces of allergens, Wheat, Sesame, Milk, Soy, Almond, Traces of Brazil Nut, Traces of Cashew, Hazelnut, Macadamia, Pecan, Traces of Pistachio, Traces of Pine Nut, Traces of Walnut; )
Not included in your delivery
olive oil
20 g
butter
(Contains: Milk; )
1.25 cup
water
Nutrition Values
Utensils
Cooking Steps
• 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!
• Meanwhile, thinly slice carrot and courgette into half-moons.
• 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.
• 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.
• 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.
• 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!
