Mumbai Prawn & Tomato Curry
with Garlic Rice & Crushed Peanuts
- Milk
- Crustaceans
- Peanuts
- Wheat
- Gluten
- Soy
- May contain traces of allergens
- Milk
- Sesame
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pecan
- Pine Nut
- Pistachio
- Walnut
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
Ingredients
3 clove
garlic
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy)
1
carrot
1
tomato
½
lemon
1 packet
peeled prawns
(Contains: Crustaceans)
½ packet
tomato paste
1 tin
coconut milk
1 sachet
vegetable stock powder
1 bag
baby spinach leaves
½
long red chilli (optional)
1 packet
crushed peanuts
(Contains: Peanuts May be present: Gluten, Milk, Sesame, Soy, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut)
1 sachet
Mumbai spice blend
Not included in your delivery
olive oil
20 g
butter
(Contains: Milk)
1.5 cup
water
Utensils
Cooking Steps
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.
Customer reviews
Review summary
Updated on July 2026- Flavour: The Mumbai spice blend delivers a warm, creamy curry that most found delicious, though a good number felt it leaned mild and would benefit from extra chilli or spice. Some found the tomato paste or stock powder a touch overpowering, while others loved the balance of coconut milk and prawns.
- Ease of prep: Most found this a quick and straightforward cook, with clear steps and minimal fuss. A few noted the rice instructions could be clearer, and some found the dish took slightly longer than expected.
- Suggestions: Adding extra chilli, a squeeze of lemon or lime, or using only half the spice sachet helped dial flavour up or down to taste. Several customers boosted the sauce by adding a splash of water or extra coconut milk, and many recommended bulking it out with extra vegetables like broccolini, eggplant, capsicum, or green beans.
- Leftovers: Most enjoyed this best fresh, and several noted it reheated reasonably well. A few cautioned against reheating prawns, particularly for solo cooks splitting the meal across two sittings.
- Portions: Quite a few customers felt the vegetable quantity was on the light side for a complete meal, and some found the overall serving size a little small for two adults.
