Creamy Tandoori Prawn & Green Bean Curry

Name: Creamy Tandoori Prawn & Green Bean Curry with Basmati Rice & Coriander
Total time: 30 min
Yield: 2
Cuisine: Indian
Ingredients: 1 packet Basmati Rice; 1 sachet Masala Spice Blend; 1 Carrot; 190 g Peeled Prawns; 1 packet Coriander; 2 Garlic; 1 packet Ginger Paste; 1 packet Green Beans; 1 packet Light Cooking Cream; 1 packet Tandoori Paste; 1 drizzle olive oil; 1.5 cup water (for the rice); ¼ cup water (for the sauce); ½ tsp brown sugar; ¼ tsp salt

with Basmati Rice & Coriander

Recipe Development TeamUpdated on May 26, 2026

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Calories

612 kcal

Protein

23.4g protein

Preparation Time

30 minutes

Difficulty

Easy

Allergens:

Milk
Crustaceans
May contain traces of allergens
Gluten
Soy
Wheat

Tonight, let this curry transform your stock-standard weeknight dinner into a meal of a lifetime. Tandoori paste takes the lead by adding a hint of aromatic spices that forms the base of your curry dish and watch all of the flavours combine as it simmers to perfection. Serve it up alongside a bed of fluffy basmati rice and dig in!

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

1 packet

Basmati Rice

(May be present: Gluten, Soy, Wheat.)

1 sachet

Masala Spice Blend

(Contains: Milk)

Carrot

190 g

Peeled Prawns

(Contains: Crustaceans)

1 packet

Coriander

Garlic

1 packet

Ginger Paste

1 packet

Green Beans

1 packet

Light Cooking Cream

(Contains: Milk)

1 packet

Tandoori Paste

Not included in your delivery

1 drizzle

olive oil

1.5 cup

water (for the rice)

¼ cup

water (for the sauce)

½ tsp

brown sugar

¼ tsp

salt

Nutritional Values

Energy (kJ)2560 kJ

Calories612 kcal

Fat23.5 g

of which saturates9.5 g

Carbohydrate76.2 g

of which sugars13.7 g

Dietary Fibre10.3 g

Protein23.4 g

Sodium1750 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Lid

•Medium Pan

Cooking Steps

PDF

• In a medium saucepan, add the water (for the rice) and bring to the boil.
• Add basmati rice, stir, cover with a lid and reduce heat to low.
• Cook for 10 minutes, then remove pan from heat and keep covered until the rice is tender and the water is absorbed, 10 minutes.

TIP: The rice will finish cooking in its own steam, so don’t peek!

• While the rice is cooking, finely chop garlic.
• Thinly slice carrot into half-moons.
• Trim green beans and cut into thirds.

• Heat a large frying pan over medium-high heat. Cook green beans and carrot, tossing, until tender, 4-6 minutes. Transfer to a bowl and set aside.
• Return frying pan to high heat with a drizzle of olive oil. When oil is hot, add peeled prawns, tossing, until pink and starting to curl up, 3-4 minutes.
• Reduce heat to medium and add ginger paste, garlic paste, tandoori paste and mild North Indian spice blend to the pan. Cook until fragrant, 1-2 minutes.
• Add light cooking cream, the water (for the sauce), brown sugar, cooked veggies and the salt, simmer until slightly thickened, 2-3 minutes.