With the perfect ratio of creaminess to acidity, you can make this crowd-pleasing curry as mild or spicy as you'd like.
This recipe is under 650kcal per serving
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.
vegetable stock powder
baby spinach leaves
long red chilli (optional)
crushed peanuts(ContainsPeanutsMay be present Tree Nuts, Gluten, Milk, Sesame, Soy)
Mumbai spice blend(May be present Gluten)
Finely chop the garlic. In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Add 1/2 the garlic and cook until fragrant, 1-2 minutes. Add the basmati rice, water and a generous pinch of salt, stir, then bring to the boil. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the heat. 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, thinly slice the carrot into half-moons. Roughly chop the tomato. Slice the lemon into wedges.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the peeled prawns and cook, tossing, until pink and starting to curl up, 3-4 minutes. Set aside in a medium bowl.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the carrot and cook, tossing, until softened, 3-4 minutes. Add the Mumbai spice blend, tomato paste (see ingredients) and remaining garlic and cook until fragrant, 1-2 minutes.
Add the tomato, coconut milk and vegetable stock powder and cook, stirring, until the sauce has thickened slightly, 1-2 minutes. Remove from the heat, then stir through the cooked prawns, baby spinach leaves and a squeeze of lemon. Season to taste.
TIP: Add a splash of water if the sauce is too thick!
Thinly slice the long red chilli (if using). Divide the garlic rice between bowls. Top with the Mumbai prawn and tomato curry. Sprinkle with the crushed peanuts and red chilli. Serve with the remaining lemon wedges.