Prawn Masala Curry & Cheesy Flatbreads

Name: Prawn Masala Curry & Cheesy Flatbreads with Peanut Rice, Tamarind Chutney & Cucumber Yoghurt
Total time: 30 min
Yield: 2
Cuisine: Indian
Ingredients: olive oil; 20 g butter; 1 packet garlic paste; 1 packet basmati rice; 1 cucumber; 4 flatbread; 1 packet prawns; 1 packet tomato paste; 1 packet light cooking cream; 1 bag baby spinach leaves; 1 packet crushed peanuts; 1 bag coriander; 1 packet Tamarind Chutney; 1.5 cup water (for the rice); 1 packet Greek-style yoghurt; 1 packet Cheddar cheese; 1 sachet mild North Indian spice blend; 1 sachet Mumbai spice blend; ¼ cup water (for the curry)

with Peanut Rice, Tamarind Chutney & Cucumber Yoghurt

Up to 180$ + Free Treats / Extras for Life

All hail this prawn masala! Bursting with spicy and fragrant flavours, this prawn masala is best consumed when scooped up and dunked. To accomodate for this, we've whipped up a Hellofresh take on the traditional 'roti', which you'll be thanking us later for once the cheesy flatbread goodness hits your plate.

Allergens:

Milk

•Gluten

•Wheat

•Crustaceans

•Peanuts

•Soy

The quantities provided above are averages only.

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

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 packet

garlic paste

1 packet

basmati rice

(May be present: Wheat, Gluten, Soy.)

cucumber

flatbread

(Contains: Gluten, Wheat; May be present: Soy, Milk.)

1 packet

prawns

(Contains: Crustaceans;)

1 packet

tomato paste

1 packet

light cooking cream

(Contains: Milk;)

1 bag

baby spinach leaves

1 packet

crushed peanuts

(Contains: Peanuts; May be present: Wheat, Gluten, Soy, Milk, Sesame, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut.)

1 bag

coriander

1 packet

Tamarind Chutney

(Contains: Soy;)

1 packet

Greek-style yoghurt

(Contains: Milk;)

1 packet

Cheddar cheese

(Contains: Milk;)

1 sachet

mild North Indian spice blend

(Contains: Milk;)

1 sachet

Mumbai spice blend

Not included in your delivery

olive oil

20 g

butter

(Contains: Milk;)

1.5 cup

water (for the rice)

¼ cup

water (for the curry)

Nutritional Values

Energy (kJ)4582 kJ

Fat43.3 g

of which saturates20.8 g

Carbohydrate128.1 g

of which sugars28.4 g

Protein39.8 g

Sodium2246 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan

•Lid

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

• In a medium saucepan, heat the butter with a dash of olive oil over medium heat. Cook half the garlic paste until fragrant, 1-2 minutes. • Add basmati rice, the water (for the rice) 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 and keep covered until the rice is tender and the water is absorbed, 10 minutes.

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

• Meanwhile, preheat grill. • Finely chop cucumber. • In a small bowl, combine Greek-style yoghurt and cucumber. Season to taste.

• Place flatbreads on a lined oven tray. Drizzle with olive oil. • Sprinkle over Cheddar cheese and grill, until cheese is melted and golden, 8-10 minutes.

• Meanwhile, in a medium bowl, combine mild North Indian spice blend and a drizzle of olive oil. Add prawns, then toss to coat. • 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.

• Wipe out frying pan and return to medium-high heat with a drizzle of olive oil. • Cook Mumbai spice blend, tomato paste and remaining garlic paste until fragrant, 1 minute. • Stir in light cooking cream and the water (for the curry) and cook until slightly thickened, 1-2 minutes. • Add prawns and baby spinach leaves, tossing, until wilted and combined. Season to taste. • Meanwhile, to the saucepan with rice, stir through crushed peanuts until combined.

• Tear coriander over rice and curry. • Bring everything to the table. Serve peanut rice with prawn masala curry, cheesy flatbreads and cucumber yoghurt. • Top with a dollop of tamarind chutney to serve. Enjoy!