With the perfect ratio of creaminess to acidity, you can make this crowd-pleasing curry as mild or spicy as you'd like.
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
crushed peanuts(ContainsPeanutsMay be present Tree Nuts, Gluten, Milk, Sesame, Soy)
Mumbai spice blend(May be present Gluten)
• 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!
• Meanwhile, thinly slice carrot into half-moons. • Roughly chop tomato. • Slice lemon into wedges.
• 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.
• 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.
• 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.
• 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!