One-Pot Moroccan Prawn & Veggie Pilaf
with Yoghurt & Roasted Cashews- Crustacean/Crustacé
- Milk
- cashews
- Eggs
- Milk
- Gluten
- Soy
- Fish
- Sesame
- May contain traces of allergens
- Almond
- Traces of Brazil Nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pecan
- Traces of Pistachio
- Traces of Walnut
- Traces of Pine Nut
One pot cooking isn’t just convenient, it’s also full of lots of lovely flavours as everything comes together. Take a prawn and veggie pilaf, the Moroccan and chermoula spices melt in the bowl. One irresistible and easy dinner coming right up! *This recipe is under 550kcal per serving.*
Ingredients
1 packet
Peeled Prawns
(Contains: Crustacean/Crustacé; )
1 packet
Soffritto Mix
1 packet
Moroccan Curry Paste
1 packet
garlic paste
(May be present: Eggs, Milk, Gluten, Soy, Fish, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut)
1 sachet
chermoula spice blend
1 packet
jasmine rice
1 sachet
beef-style stock powder
1 packet
Baby Leaves
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
1 packet
Crushed Roasted Cashews
(Contains: cashews; )
Not included in your delivery
olive oil
1.25 cup
boiling water
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. • In a large saucepan, heat a drizzle of olive oil over high heat. Cook prawns, tossing, until pink and starting to curl up, 3-4 minutes. Transfer to a bowl.
• Return saucepan to high heat with a drizzle of olive oil. Add soffritto mix and cook, stirring until tender, 3-4 minutes. • SPICY! The curry paste is spicy so use a little less if you prefer your pilaf mild. Add another drizzle of olive oil, the Moroccan curry paste, garlic paste and chermoula spice blend and cook, stirring, until fragrant, 1-2 minutes.
• Add basmati rice to the saucepan and stir to coat. Add the boiling water (11/2 cups for 2 people / 3 cups for 4 people) and beef-style stock powder, stir, then bring to the boil. • Cover with a lid and reduce heat to medium-low. Cook for 10 minutes, then remove pan from the heat and keep covered until rice is tender and water is absorbed, 10-12 minutes. • When the rice is done, gently stir through cooked prawns and baby leaves.
TIP: The rice will finish cooking in its own steam so don't peek!
• Divide one-pot Moroccan prawn and veggie pilaf rice between bowls. • Dollop with Greek-style yoghurt. • Garnish with crushed roasted cashews to serve. Enjoy!
