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Double Mumbai-Spiced Prawn & Veggie Curry
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Double Mumbai-Spiced Prawn & Veggie Curry

Double 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.

Allergens:
Crustacean
Peanut

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
DifficultyMedium

Ingredients

Serving amount

3 clove

garlic

1 packet

brown rice

1

carrot

1

tomato

2 packet

prawns

(Contains Crustacean;)

1 sachet

Mumbai spice blend

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

Not included in your delivery

olive oil

20 g

butter

1.5 cup

water

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Nutritional Values

Energy (kJ)3189 kJ
Fat31.6 g
of which saturates21.2 g
Carbohydrate76 g
of which sugars11.7 g
Protein40.1 g
Sodium2370 mg
The average adult daily energy intake is 8700 kJ

Utensils

Medium Saucepan
Lid
Large Frying Pan

Instructions

1
1

• 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. • Add a dash of olive oil over medium heat, add garlic and cook until fragrant, 1-2 minutes. • Return rice to the saucepan, stir to combine. Remove from heat.

2
2

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

3
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.

TIP: Cook prawns in batches for the best results.

4
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
5

• 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.

6
6

• Divide garlic rice between bowls. Top with Mumbai prawn and tomato curry. • Sprinkle with crushed peanuts. Tear over coriander to serve. Enjoy!