No-Fuss Indian Coconut Prawns Curry
with Rapid Rice & Broccoli
- Crustaceans
This creamy coconut prawn curry is like a golden sunset. Filled to the brim with bright veggies and a fragrant coconut sauce, we reckon this beaming bowl will add the spice you never knew you needed to your night. This recipe is under 650kcal per serving.
Ingredients
1 sachet
Mild North Indian Spice Blend
½
Broccoli
200 g
Peeled Prawns
(Contains: Crustaceans)
1 packet
Basmati Rice
1 sachet
Mumbai Spice Blend
1
Carrot
1 packet
Coconut Milk
Not included in your delivery
1 drizzle
olive oil
1 tsp
brown sugar
¼ cup
water
Nutrition
Utensils
Cooking Steps
• Boil the kettle. Half-fill a medium saucepan with boiling water.
• Add basmati rice and a pinch of salt and cook, uncovered, over high heat until tender, 12 minutes.
• Drain and set aside.
• While the rice is cooking, thinly slice carrot into half-moons.
• Chop broccoli (see ingredients) (including stalk!) into small florets.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook peeled prawns, carrot and broccoli, tossing, until pink and starting to curl up, 3-4 minutes. • Add mild North Indian spice blend and Mumbai spice blend, then cook until fragrant, 1 minute.
• Add coconut milk and the brown sugar, then cook until thickened, 2-3 minutes. Season to taste.
• Divide rapid rice between bowls.
• Top with Indian coconut prawn curry to serve. Enjoy!
