Caribbean Prawn Curry & Cauli-Rice
with Baby Spinach & Almonds
This dish is sure to nip your craving for a creamy curry in the bud, all while keeping your carb intake in check, thanks to Naturally Gluten-Free the handy cauli rice; together with the baby spinach, it soaks up all the deliciousness just as well as regular rice would.
This recipe is under 650kcal per serving and under 30g carbohydrates per serving.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1
carrot
1
red onion
3 clove
garlic
1 packet
prawns
(Contains Crustacean;)
1 packet
cauliflower rice
1 bag
baby spinach leaves
1 sachet
chicken-style stock powder
1 packet
flaked almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1 tin
coconut milk
1 pinch
chilli flakes
1 sachet
mild Caribbean jerk seasoning
Not included in your delivery
olive oil
1 tsp
brown sugar
¼ cup
water
20 g
butter
(Contains Milk;)
Nutritional Values
Utensils
Cooking Steps
• Thinly slice carrot into half-moons. Thinly slice red onion. Finely chop garlic.
• 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 and onion until softened, 4-5 minutes. • Add mild jerk Caribbean spice blend and 1/2 the garlic and cook until fragrant, 1 minute. • Return prawns (plus any resting juices!) to the pan, then add coconut milk, the brown sugar and the water. Reduce heat to medium and cook until slightly thickened, 3-4 minutes. • Remove pan from heat. Stir in baby spinach leaves until spinach is wilted, 1-2 minutes. Season to taste
• Meanwhile, heat a medium frying pan over high heat with a drizzle of olive oil and the butter. • Add the remaining garlic, cook until fragrant, 1 minute. • Add cauliflower rice until softened, 2-4 minutes.
• Remove pan from heat. • Sprinkle in chilli flakes (if using) and chickenstyle stock powder until combined, 1 minute. • Season to taste. Remove from heat.
• Divide cauli-rice between bowls. Top with Caribbean prawn curry. • Sprinkle with flaked almonds to serve. Enjoy!