[NID] Paneer, Prawns & Veggie Tikka Curry
with Rapid Rice & Coriander
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Basmati Rice
(May be present: Gluten, Soy, Wheat.)
1
Paneer Cheese
(Contains: Milk;)
1
Brown Onion
3
Garlic
1
Capsicum
1 sachet
Mild North Indian Spice Blend
(Contains: Milk;)
1 sachet
Mumbai Spice Blend
1 packet
Passata
1 packet
Baby Spinach Leaves
1 packet
Greek-Style Yoghurt
(Contains: Milk;)
1 packet
Coriander
190 g
Peeled Prawns
(Contains: Crustaceans;)
Not included in your delivery
1 drizzle
olive oil
1 tsp
brown sugar (pantry staple)
20 g
butter
(Contains: Milk;)
⅓ cup
Water
Cooking Steps
• Boil the kettle. Half-fill a medium saucepan with the boiling water. • Add basmati rice and a pinch of salt and cook, uncovered, over high heat until tender, 12 minutes. Drain and return to the saucepan. • Cut paneer into 2cm cubes.
• Heat a large frying pan over medium-high heat and cook paneer and peeled prawns until golden brown, 3-4 minutes. Set aside on a plate. • While paneer and prawns are cooking, finely chop brown onion and garlic. Roughly chop capsicum.
• Return the frying pan to medium-high heat with a drizzle of olive oil. Add onion and capsicum and cook until softened, 4-5 minutes. • Add mild North Indian spice blend, Mumbai spice blend and garlic and cook, until fragrant, 1 minute. • Add passata, the water, brown sugar and butter and simmer until slightly thickened, 1-2 minutes. • Remove pan from heat and add baby spinach leaves, Greek-style yoghurt and return paneer and prawns to the pan. Stir until combined. Season to taste.
• Divide the rice and paneer, prawns and veggie tikka curry between bowls. • Tear over coriander to serve. Enjoy!
