Quick Double Paprika Prawn & Veggie 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 bag
Carrot & Zucchini Mix
1 bag
chopped potato
1 packet
garlic paste
2 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
20 g
butter (for the mash)
(Contains Milk;)
2 tbs
milk
(Contains Milk;)
½ cup
water
1 tsp
brown sugar
10 g
butter (for the prawns)
(Contains Milk;)
Nutritional Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. Boil the kettle. • Place carrot & zucchini mix on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 18-22 minutes.
• Half-fill a large saucepan with boiled water, then add a generous pinch of salt over high heat. • Cook chopped potato and garlic in the boiling water, until easily pierced with a fork, 10-15 minutes. Drain and return to pan. • Add the butter and the milk to potato and season with salt. Mash until smooth. Cover to keep warm.
• When veggies have 5 minutes remaining, in a large saucepan, heat a drizzle of olive oil over medium-high heat. • Cook prawns, tossing in batches, until pink and starting to curl up, 3-4 minutes. • Reduce heat to medium then stir in passata, paprika spice blend, the water, brown sugar and butter (for the prawns), until slightly thickened, 1-2 minutes. Season with salt and pepper. • Remove saucepan from heat and stir through roast 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!