Saucy Sambal Prawn Curry & Garlic Rice
with Greek-Style Yoghurt & Flaked Almonds
- Crustaceans
- Almond
- Milk
- May contain traces of allergens
- Gluten
- Soy
- Wheat
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Walnut
There’s no need to call for takeaway when you can whip up this mild Indian curry with hardly any effort. It has a gentle creamy, tomato flavour that everyone will love, with baby spinach to add essential greens. With tender prawn and fluffy rice, get ready for a curry that checks every box.
Ingredients
1 packet
Baby Spinach Leaves
1 packet
Basmati Rice
(Contains: May contain traces of allergens, Gluten, Soy, Wheat;)
1
Carrot
190 g
Peeled Prawns
(Contains: Crustaceans;)
1 sachet
Chilli Flakes
1 packet
Flaked Almonds
(Contains: Almond, May contain traces of allergens, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut;)
4
Garlic
1 packet
Ginger Paste
1 packet
Greek-Style Yoghurt
(Contains: Milk;)
1 packet
Mint
1 packet
Tomato Paste
1
Tomato
1 sachet
Vegetable Stock Pot
1 sachet
mild sambal seasoning
Utensils
Cooking Steps
• Finely chop garlic.
• In a medium saucepan, melt half 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 (for the rice) and a generous pinch of salt, stir and bring to the boil. Reduce heat to low and cover with a lid.
• Cook for 10 minutes, then remove 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, thinly slice carrot into half-moons. Roughly chop tomato.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• Cook carrots and peeled prawns, tossing, until pink and starting to curl up, 3-4 minutes.
• Reduce heat to medium-high, then add another drizzle of olive oil, tomato, tomato paste, mild sambal seasoning, ginger paste and remaining garlic. Cook
until fragrant, 1 minute.
• Add the water (for the sauce), stock concentrate, the honey and a pinch of chilli flakes (if using). Simmer until sauce is slightly thickened and prawns is cooked
through, 2-3 minutes.
• Stir in baby spinach leaves and remaining butter until spinach is just wilted, 1 minute. Season to taste with salt and pepper.
• Pick mint leaves, then roughly chop.
• Divide garlic rice between bowls. Top with saucy sambal prawns curry.
• Top with Greek-style yoghurt.
• Garnish with mint and flaked almonds to serve. Enjoy!
