Easy Prawn Veggie Korma Curry

Name: Easy Prawn Veggie Korma Curry with Rapid Rice, Yoghurt & Almonds
Total time: 30 min
Yield: 2
Cuisine: Indian
Ingredients: 1 packet Asian Greens; 1 packet Basmati Rice; 1 sachet Mild North Indian Spice Blend; 190 g Peeled Prawns; 1 packet Coconut Milk; 1 packet Flaked Almonds; 1 Greek-Style Yoghurt; 1 packet Mild Curry Paste; 1 Zucchini; 1 drizzle olive oil; 1.5 cup water; 20 g butter; ½ tsp brown sugar

with Rapid Rice, Yoghurt & Almonds

Recipe Development TeamUpdated on September 18, 2026

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Calories

:

730 kcal

Protein

:

29.5g protein

Preparation Time

:

30 minutes

Difficulty

:

Easy

Allergens:

Milk
Crustaceans
Almond
May contain traces of allergens
Gluten
Soy
Wheat
Brazil nut
Cashew
Hazelnut
Macadamia
Milk
Peanuts
Pecan
Pine nut
Pistachio
Sesame
Walnut

Tender prawns and colourful veggies simmer in a mild, aromatic korma spice blend, creating a rich curry that hits all the right comfort notes. Served over fluffy rapid rice with a dollop of cool yoghurt and crunchy toasted almonds, this weeknight winner delivers big flavour on a super speedy timeline.

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

Ingredients

Serving amount

1 packet

Asian Greens

1 packet

Basmati Rice

(May be present: Gluten, Soy, Wheat)

1 sachet

Mild North Indian Spice Blend

(Contains: Milk)

190 g

Peeled Prawns

(Contains: Crustaceans)

1 packet

Coconut Milk

1 packet

Flaked Almonds

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

1

Greek-Style Yoghurt

(Contains: Milk)

1 packet

Mild Curry Paste

1

Zucchini

Not included in your delivery

1 drizzle

olive oil

1.5 cup

water

20 g

butter

(Contains: Milk)

½ tsp

brown sugar

Nutritional Values

Energy (kJ)3050 kJ

Calories730 kcal

Fat31.2 g

of which saturates20.8 g

Carbohydrate80.3 g

of which sugars11.3 g

Dietary Fibre9.3 g

Protein29.5 g

Sodium824 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Medium Pan

Cooking Steps

PDF

1

• Boil the kettle. Half-fill a medium saucepan with boiling water.
• Add basmati rice and a pinch of salt and cook, uncovered, over high heat until
tender, 12 minutes. Drain and return to saucepan.
• Stir through the butter. Cover to keep warm.

2

• While rice is cooking, roughly chop Asian greens. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Add ucchini and cook, tossing, until tender, 4-5 minutes. Transfer to a bowl.

3

• Return frying pan to medium-high heat with a drizzle of olive oil. • When oil is hot, add peeled prawns and mild North Indian spice blend and cook, tossing, until browned and cooked through, 4-5 minutes. • Add mild curry paste, coconut milk, the brown sugar and Asian greens and return cooked veggies to the pan. Cook stirring, until thickened, 2-3 minutes. Season to taste.
• Add mild curry paste, coconut milk, the brown sugar, Asian greens and return cooked zucchini to the pan and cook stirring, until thickened, 2-3 minutes. Season to taste.