Paprika Prawn & Spinach Stew
with Garlic Mash & Fetta
If you are looking for your new comfort food, then we are happy to introduce you to this paprika prawn number. With dazzling garlic mash and a veggie-loaded stew, this meal will make you sing all night long.
This recipe is under 650kcal 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
zucchini
2
potatoes
1 clove
garlic
1 packet
prawns
(Contains Crustacean;)
1 box
passata
1 sachet
paprika spice blend
1 bag
baby spinach leaves
1 packet
Fetta Cubes
(Contains Milk;)
Not included in your delivery
olive oil
2 tbs
milk
(Contains Milk;)
½ cup
water
1 tsp
brown sugar
20 g
butter (for the mash)
(Contains Milk;)
10 g
butter (for the prawns)
(Contains Milk;)
Nutritional Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. • Boil the kettle. • Cut carrot and zucchini into thick half-moon chunks. • Place carrot and zucchini on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 20-25 minutes.
• Meanwhile, peel potato and cut into large chunks. • Finely chop garlic. • Half-fill a large saucepan with boiling water, then add a generous pinch of salt. • Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain.
• Return saucepan to medium-high heat with a drizzle of olive oil. Cook garlic until fragrant, 1 minute. • Remove from heat and return potato to saucepan. Add the butter (for the mash) and the milk and season with salt. Mash until smooth. Cover to keep warm.
TIP: Save time and get more fibre by leaving the potato unpeeled.
• When veggies have 10 minutes remaining, in a second large saucepan, heat a drizzle of olive oil over medium-high heat. • Cook prawns, tossing, until pink and starting to curl up, 3-4 minutes. • Reduce heat to medium, then stir in passata, paprika spice blend, the water, the brown sugar and the butter (for the prawns), until slightly thickened, 2-3 minutes. Season with salt and pepper.
• Remove saucepan from heat and stir through roasted veggies and baby spinach leaves, until wilted and combined. Season to taste.
• Divide garlic mash and prawn tomato stew between bowls. • Crumble over fetta cubes to serve. Enjoy!