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

Mumbai-Spiced Prawn & Veggie Curry

with Rice & Peanuts

With a 'just right' ratio of creaminess to acidity, this plump prawn curry is a real crowd-pleaser. The fluffy rice is perfect for soaking up the coconutty sauce, and the crushed peanut garnish adds a subtle nutty flavour and extra texture.

This recipe is under 650kcal per serving.

Under 650kcal
Quick Prep
Super Quick

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 Time15 minutes


Serving amount

1 packet

basmati rice

1 packet


(Contains Crustacean;)

1 bag

Broccoli & Carrot Mix

1 sachet

Mumbai spice blend

1 packet

tomato paste

1 packet

garlic paste

1 packet

coconut milk

1 sachet

vegetable stock powder

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


Not included in your delivery

olive oil


Nutritional Values

Energy (kJ)2604 kJ
Fat23.2 g
of which saturates15.6 g
Carbohydrate74.1 g
of which sugars9.8 g
Protein26.1 g
Sodium1715 mg
The average adult daily energy intake is 8700 kJ


Medium Saucepan
Large Frying Pan



• Add the water to a medium saucepan and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low. • Cook for 12 minutes, then remove the pan from heat and keep covered until rice is tender and all the water is absorbed, 12 minutes.

TIP: The rice will finish cooking in its own steam, so don't peek!


• Meanwhile, 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 high heat with a drizzle of olive oil. Cook broccoli & carrot mix, tossing, until softened, 5-6 minutes. • Reduce heat to medium and add Mumbai spice blend, tomato paste and garlic paste. Cook until fragrant, 1 minute. • Stir in coconut milk and vegetable stock powder and cook, stirring, until sauce is slightly thickened, 1-2 minutes. • Remove from heat and stir through cooked prawns. Season to taste.


• Divide rice between bowls. Top with Mumbai-spiced prawn and veggie curry. • Sprinkle with crushed peanuts and tear over coriander to serve. Enjoy!