Creamy Indian Prawn Curry & Tamarind Chutney
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Creamy Indian Prawn Curry & Tamarind Chutney

Creamy Indian Prawn Curry & Tamarind Chutney

with Spinach, Instant Rice & Garlic Tortillas

This fun, fresh and fast meal is nothing short of fancy. In four easy steps, whip up this creamy Indian curry, with North Indian spiced prawns ready to soak up the fluffy basmati rice. All that's left is to get to dunking the garlic tortillas into this delicious bowl.

We’ve replaced the flatbreads in this recipe with mini flour tortillas to local ingredient availability. It’ll be just as delicious, just follow your recipe card!

Tags:
Quick
Allergens:
Milk
Crustacean
Soy
Gluten
Wheat
Peanut

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.

Preparation Time20 minutes
Cooking Time20 minutes
DifficultyEasy

Ingredients

Serving amount

1 sachet

mild North Indian spice blend

(Contains Milk;)

1 packet

peeled prawns

(Contains Crustacean;)

1 packet

Trimmed Green Beans

1 packet

tomato paste

1 packet

mild curry paste

1 packet

garlic paste

1 packet

light cooking cream

(Contains Milk;)

1 packet

baby spinach leaves

1 packet

microwavable basmati rice

(Contains Soy;)

6

mini flour tortillas

(Contains Gluten, Soy, Wheat; May be present: Milk, Soy. )

1 packet

Tamarind Chutney

(Contains Soy;)

1 packet

Greek-style yoghurt

(Contains Milk;)

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. )

Not included in your delivery

olive oil

1 tsp

brown sugar

⅓ cup

water

20 g

butter

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Nutritional Values

Energy (kJ)4114 kJ
Fat40.2 g
of which saturates17.6 g
Carbohydrate117.7 g
of which sugars33.7 g
Protein35 g
Sodium2580 mg
The average adult daily energy intake is 8700 kJ

Utensils

Large Frying Pan

Instructions

1
1

• In a medium bowl, combine mild North Indian spice blend and a drizzle of olive oil. Add peeled prawns and toss to coat. • 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.

2
2

• Wipe out pan and return to medium-high heat with a drizzle of olive oil. Cook trimmed green beans, tossing, until tender, 4-5 minutes. • Add tomato paste, mild curry paste and half the garlic paste and cook until fragrant, 1 minute. • Stir in light cooking cream, the brown sugar and water, until thickened, 2-3 minutes. • Stir in baby spinach leaves and cooked prawns until wilted and combined.

3
3

• While green beans are cooking, microwave basmati rice until steaming, 2-3 minutes. • In a small heatproof bowl, microwave the butter and remaining garlic paste in 10 second bursts, until melted and fragrant. • Brush garlic butter over mini flourtortillas. Season. • Heat a second large frying pan over medium-high heat. Cook tortillas until golden, 1 minute each side. • Transfer to a paper towel-lined plate. Repeat with remaining tortillas and garlic butter.

4
4

• Divide rice and creamy Indian prawn curry between bowls. • Top with tamarind chutney, a dollop of Greek-style yoghurt and crushed peanuts. • Serve with garlic tortillas. Enjoy!