Prawn & Green Bean Tikka Masala
with Spinach Rice & Yoghurt
- Crustaceans
- Milk
- Wheat
- Gluten
- Soy
- May contain traces of allergens
Let us transport you to India with this pulled chicken tikka masala. It will simmer to perfection on the stove, whilst basmati rice gets fragrant and fluffy at the same time. Sit back, relax and let all of its rich aromas take over!
Ingredients
1 packet
white rice
(May be present: Wheat, Gluten, Soy.)
1
tomato
1 packet
peeled prawns
(Contains: Crustaceans;)
1 packet
Trimmed Green Beans
1 sachet
mild North Indian spice blend
(Contains: Milk;)
1 packet
mild curry paste
1 packet
light cooking cream
(Contains: Milk;)
1 packet
baby spinach leaves
1 packet
Greek-style yoghurt
(Contains: Milk;)
Not included in your delivery
olive oil
1.25 cup
water (for the rice)
⅓ cup
water (for the curry)
1 tsp
brown sugar
20 g
butter
(Contains: Milk;)
Utensils
Cooking Steps
• Rinse and drain rice. In a medium saucepan, add the water (for the rice) and bring to the boil. • Add rice, stir, cover with a lid and reduce heat to low. • Cook for 10 minutes, then remove pan from heat and keep covered until rice is tender and water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
• Meanwhile, roughly chop tomato. • When rice has 10 minutes remaining, in a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook trimmed green beans, tossing, until tender, 4-5 minutes. • 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.
• Reduce heat to medium with a drizzle of olive oil and add mild North Indian spice blend, mild curry paste and tomato. Cook, until fragrant, 1-2 minutes. • Stir in light cooking cream, the water (for the curry), brown sugar and cooked prawn, gently breaking up with a spoon. Simmer, until slightly thickened, 1-2 minutes. Season to taste.
• Once rice is done, stir through the butter and baby spinach leaves, until wilted and combined. Season to taste. • Divide spinach rice and prawn tikka masala between bowls. Top with Greek-style yoghurt. Tear over coriander to serve. Enjoy!
