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
2
Garlic
1 packet
Mild Curry Paste
(Contains: Soy; )
1 sachet
Brown Mustard Seeds
1 packet
Onion Chutney
(Contains: Sulphites; )
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
1 packet
Parsley
1 packet
Cream
(Contains: Milk; )
1 packet
Jasmine rice
1
Baby Broccoli
1 sachet
Mumbai Spice Blend
200 g
Peeled Prawns
(Contains: Crustaceans; )
• Cut baby broccoli into thirds.
• In a medium saucepan, heat the butter with a dash of olive oil over medium heat. Cook half the garlic paste 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 and keep covered until rice is tender and water is absorbed, 10-15 minutes. TIP: Cover the pan with a lid if the garlic paste starts to spatter!
• When the rice has 10 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. When oil is hot, cook prawns, 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 baby broccoli, tossing occasionally, 3-4 minutes. • Add brown mustard seeds, Mumbai spice blend and remaining garlic paste, cooking until fragrant, 1-2 minutes. • Reduce heat to medium, then add mild curry paste, cream (see ingredients) and a splash of water. Stir to combine and simmer until slightly reduced, 1-2 minutes. Return cooked prawns and stir through. Season with salt and pepper.
• Divide garlic rice between bowls. Top with prawn Korma curry. • Serve with Greek-style yoghurt. Enjoy!