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Mumbai Prawn & Tomato Curry

Mumbai Prawn & Tomato Curry

with Garlic Rice & Peanuts

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With the perfect ratio of creaminess to acidity, you can make this crowd-pleasing curry as mild or spicy as you'd like.

Tags:Naturally Gluten-FreeNot Suitable for Coeliacs
Allergens:MilkCrustaceansPeanuts

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.

Preparation Time30 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

3 clove

garlic

1 packet

basmati rice

1

carrot

1

tomato

½

lemon

1 packet

prawns

(ContainsCrustaceans)

½ packet

tomato paste

1 tin

coconut milk

1 sachet

vegetable stock powder

1 bag

baby spinach leaves

1 packet

crushed peanuts

(ContainsPeanutsMay be present Tree Nuts, Gluten, Milk, Sesame, Soy)

1 sachet

Mumbai spice blend

(May be present Gluten)

½

long chilli

Not included in your delivery

olive oil

20 g

butter

(ContainsMilk)

1.5 cup

water

Nutritional Values
Nutritional Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2966 kJ
Fat29.6 g
of which saturates19.4 g
Carbohydrate75.8 g
of which sugars11.3 g
Protein24 g
Sodium1791 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Medium Pan
Lid
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

• Finely chop garlic. • In a medium saucepan, melt the butter with a dash of olive oil over medium heat. Cook 1/2 the garlic until fragrant, 1-2 minutes. • Add basmati rice, the water and a generous pinch of salt. Stir, then bring to the boil. • Reduce heat to low and cover with a lid. Cook for 10 minutes, then remove from heat. 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!

2

• Meanwhile, thinly slice carrot into half-moons. • Roughly chop tomato. • Slice lemon into wedges.

3

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook prawns, tossing, until pink and starting to curl up, 3-4 minutes. • Transfer to a bowl.

4

• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook carrot, tossing, until softened, 3-4 minutes. • Add Mumbai spice blend, tomato paste (see ingredients) and remaining garlic. Cook until fragrant, 1-2 minutes.

5

• Add tomato, coconut milk and vegetable stock powder and cook, stirring, until sauce is slightly thickened, 1-2 minutes. • Remove from heat. Stir through cooked prawns, baby spinach leaves and a squeeze of lemon juice. • Season with salt and pepper to taste.

TIP: Add a splash of water to loosen the sauce, if needed.

6

• Thinly slice long chilli (if using). • Divide garlic rice between bowls. Top with Mumbai prawn and tomato curry. • Sprinkle with chilli and crushed peanuts. • Serve with any remaining lemon wedges. Enjoy!