Double Mumbai-Spiced Prawn & Veggie Curry
with Rice & Peanuts
With a 'just right' ratio of creaminess to acidity, this plump prawn curry is a real crowd-pleaser. The fluffy rice is perfect for soaking up the coconutty sauce, and the crushed peanut garnish adds a subtle nutty flavour and extra texture.
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 packet
basmati rice
(May be present: Wheat, Gluten, Soy. )
2 packet
prawns
(Contains Crustacean;)
1 bag
Broccoli & Carrot Mix
1 sachet
Mumbai spice blend
1 packet
tomato paste
1 packet
garlic paste
1 packet
coconut milk
1 sachet
vegetable stock powder
1 packet
crushed peanuts
(Contains Peanut; May be present: Gluten, Milk, Sesame, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )
1 bag
coriander
Not included in your delivery
olive oil
Nutritional Values
Utensils
Cooking Steps
• Boil the kettle. Half-fill a medium saucepan with the boiling water. • Add basmati rice and a pinch of salt and cook, uncovered, over high heat until tender, 12 minutes. Drain.
TIP: The rice will finish cooking in its own steam, so don't peek!
• Meanwhile, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook prawns, tossing in batches, until pink and starting to curl up, 5-6 minutes. Transfer to a bowl.
• Return frying pan to high heat with a drizzle of olive oil. Cook broccoli & carrot mix, tossing, until softened, 5-6 minutes. • Reduce heat to medium and add Mumbai spice blend, tomato paste (see ingredients) and garlic paste. Cook until fragrant, 1 minute. • Stir in coconut milk and vegetable stock powder and cook, stirring, until sauce is slightly thickened, 1-2 minutes. • Remove from heat and stir through cooked prawns. Season to taste.
• Divide rice between bowls. Top with Mumbai prawn and veggie curry. • Sprinkle with crushed peanuts and tear over coriander to serve. Enjoy!