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Double Mumbai-Spiced Prawn & Tomato Curry

Double Mumbai-Spiced Prawn & Tomato Curry

Double Mumbai-Spiced Prawn & Tomato Curry

with Garlic Rice & Peanuts

Get up to $200 off!

Allergens:

Celery

•Peanuts

•Crustaceans

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 Time30 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Tomato Paste

1 sachet

Vegetable Stock Powder

(Contains: Celery;)

1 packet

Coriander

3

Garlic

1 packet

Crushed Peanuts

(Contains: Peanuts; May be present: Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut, Wheat.)

1 packet

Baby Spinach Leaves

1 sachet

Mumbai Spice Blend

1

Tomato

1 packet

Basmati Rice

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

380 g

Peeled Prawns

(Contains: Crustaceans;)

1 packet

Coconut Milk

1

Carrot

Nutritional Values

Calories672 kcal

Energy (kJ)2810 kJ

Fat24.2 g

of which saturates17.7 g

Carbohydrate75 g

of which sugars12.9 g

Dietary Fibre13 g

Protein38.8 g

Sodium2180 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

1

• Finely chop garlic. • In a medium saucepan, melt the butter with a dash of olive oil over medium heat. Cook half the garlic until fragrant, 1-2 minutes. • Add basmati rice, the water and a generous pinch of salt. Stir, then bring to the boil. • Reduce heat to low and cover with a lid. Cook for 10 minutes, then remove from heat. • Keep covered until rice is tender and water is absorbed, 10 minutes.

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

2

• Meanwhile, thinly slice carrot into half-moons. • Roughly chop tomato.

3

Custom Recipe: If you've doubled your prawns, cook prawns in batches for the best results.

4

• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook carrot, tossing, until softened, 3-4 minutes. • Add Mumbai spice blend, tomato paste (see ingredients) and remaining garlic. Cook until fragrant, 1-2 minutes.

5

• Add chopped tomato, coconut milk and vegetable stock powder and cook, stirring, until sauce is slightly thickened, 1-2 minutes. • Remove from heat. Stir through cooked prawns and baby spinach leaves. • Season with salt and pepper to taste.

TIP: Add a splash of water to loosen the sauce, if needed.

6

• Divide garlic rice between bowls. Top with Mumbai prawn and tomato curry. • Sprinkle with crushed peanuts. Tear over coriander to serve. Enjoy!

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