Mumbai-Spiced Prawn & Veggie Curry
with Garlic Rice & Peanuts
With a 'just right' ratio of creaminess to acidity, this plump prawn curry is a real crowd-pleaser. The garlic rice is perfect for soaking up the coconutty sauce, and the crushed peanut garnish adds a subtle nutty flavour and extra texture.
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Ingredients
3 clove
garlic
1 packet
brown rice
1
carrot
1
tomato
1 packet
prawns
(Contains Crustacean;)
½ packet
tomato paste
1 packet
coconut milk
1 sachet
vegetable stock powder
1 bag
baby spinach leaves
1 packet
crushed peanuts
(Contains Peanut; May be present: Gluten, Milk, Sesame, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )
1 bag
coriander
1 sachet
Mumbai spice blend
Not included in your delivery
olive oil
20 g
butter
1.5 cup
water
Nutritional Values
Utensils
Instructions
• Finely chop garlic. • Half-fill a medium saucepan with water. Add brown rice and a generous pinch of salt. • Bring to a boil over high heat and cook, uncovered, until tender, 25-30 minutes. Drain rice and set aside. • Return saucepan with a dash of olive oil over medium heat. Add half the garlic and cook until fragrant, 1-2 minutes. Return cooked rice to the saucepan with the garlic and stir to combine. Remove from heat.
• 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 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 and remaining garlic. Cook until fragrant, 1-2 minutes.
• Add chopped 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 and baby spinach leaves. • Season with salt and pepper to taste.
TIP: Add a splash of water to loosen the sauce, if needed.
• Divide garlic rice between bowls. Top with Mumbai prawn and tomato curry. • Sprinkle with crushed peanuts. Tear over coriander to serve. Enjoy!