Goan-Style Prawn Curry & Rice
with Garlic Pea Pods- Crustaceans
- Almond
- Wheat
- Gluten
- Soy
- May contain traces of allergens
- Milk
- Peanuts
- Sesame
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pecan
- Pistachio
- Walnut
Enjoy tender prawns smoothed with a creamy, golden curry like no other! This Indian delight will tantalise your tastebuds yet comes together fast for a midweek meal. Serve with some garlicky green beans and almonds for some extra colour and crunch. *This recipe is under 650kcal per serving.* *We’ve replaced the green beans in this recipe with pea pods due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!*
Ingredients
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy.)
1 packet
Pea Pods
1
tomato
½
brown onion
3 clove
garlic
1 packet
peeled prawns
(Contains: Crustaceans;)
1 packet
tomato paste
1 sachet
Mumbai spice blend
1 packet
coconut milk
1 sachet
chicken-style stock powder
1 packet
baby spinach leaves
1 packet
flaked almonds
(Contains: Almond; May be present: Soy, Milk, Peanuts, Sesame, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)
Not included in your delivery
olive oil
1.5 cup
water (for the rice)
¼ cup
water (for the curry)
1 tsp
white wine vinegar
Utensils
Cooking Steps
• To a medium saucepan, add the water (for the rice) and a generous pinch of salt, 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 rice is tender and water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
• Meanwhile, trim and halve pea pods. • Roughly chop tomato and brown onion (see ingredients). Finely chop garlic.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook pea pods, until tender, 4-5 minutes. • Add half the garlic and cook until fragrant, 1 minute. Transfer to serving bowls, season and cover to keep warm.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook peeled prawns, tossing, until pink and starting to curl up, 3-4 minutes. Transfer to a bowl and set aside. • Return frying pan to medium-high heat with a drizzle of olive oil. • Cook onion and tomato until tender, 4-5 minutes.
• Add tomato paste, Mumbai spice blend and the remaining garlic to the pan, and cook until fragrant, 1-2 minutes. • Stir in coconut milk, the water (for the curry), white wine vinegar and chicken-style stock powder and simmer until slightly reduced, 2-3 minutes. • Return cooked prawns to pan, stirring until combined and heated through, 1 minute. • Remove from heat, and add baby spinach leaves, stirring until combined. Season with salt and pepper.
• Divide rice between bowls with garlic pea pods Top rice with Goan-style prawn coconut curry. • Sprinkle with flaked almonds. Enjoy!
