Creamy Prawn Curry & Tamarind Chutney

Name: Creamy Prawn Curry & Tamarind Chutney with Spinach, Rice & Garlic Flatbread
Total time: 20 min
Yield: 2
Cuisine: Indian
Ingredients: olive oil; 1 sachet mild North Indian spice blend; 1 packet peeled prawns; 1 packet Trimmed Green Beans; 1 packet tomato paste; ½ packet mild Thai red curry paste; 1 packet garlic paste; 1 packet light cooking cream; 1 tsp brown sugar; ⅓ cup water; 1 packet baby spinach leaves; 1 packet microwavable basmati rice; 20 g butter; 4 flatbread; 1 packet Tamarind Chutney; 1 packet Greek-style yoghurt; 1 packet crushed peanuts

with Spinach, Rice & Garlic Flatbread

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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 flatbread into this delicious bowl.

Allergens:

Milk

•Crustaceans

•Soy

•Gluten

•Wheat

•Peanuts

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.

Preparation Time20 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet

mild North Indian spice blend

(Contains: Milk;)

1 packet

peeled prawns

(Contains: Crustaceans;)

1 packet

Trimmed Green Beans

1 packet

tomato paste

½ packet

mild Thai red 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;)

flatbread

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

1 packet

Tamarind Chutney

(Contains: Soy;)

1 packet

Greek-style yoghurt

(Contains: Milk;)

1 packet

crushed peanuts

(Contains: Peanuts; 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

(Contains: Milk;)

Nutritional Values

Energy (kJ)4122 kJ

Calories985 kcal

Fat40.2 g

of which saturates17.6 g

Carbohydrate117.6 g

of which sugars33.4 g

Dietary Fibre7.2 g

Protein35.2 g

Sodium2152 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

Cooking Steps

PDF

• 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.

• 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. • SPICY! This is a mild paste, but use less if you're sensitive to heat! Add tomato paste, mild Thai red curry paste (see ingredients) 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.

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

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