Prawn & Aromatic Curry Sauce

Name: Prawn & Aromatic Curry Sauce with Spinach Rice & Salsa
Total time: 30 min
Yield: 2
Cuisine: Indian
Ingredients: 1 packet Baby Spinach Leaves; 1 packet Basmati Rice; 1 sachet Mild North Indian Spice Blend; 1 Celery; 1 packet Greek-Style Yoghurt; 1 sachet Mumbai Spice Blend; 190 g Peeled Prawns; 1 Red Onion; 1 packet Thickened Cream; 1 packet Tomato Paste; 1 Tomato; 375 g Slow-Cooked Beef Brisket

with Spinach Rice & Salsa

Up to 180$ + Free Treats / Extras for Life

Let us take your taste buds on a trip, with this beef brisket delight which cooks to perfection on the stove, while you quickly prep the rice and salsa. Sit back, relax and let all of its rich aromas take over!

Tags:

Kid Friendly

Allergens:

Milk

•Crustaceans

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 Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Baby Spinach Leaves

1 packet

Basmati Rice

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

1 sachet

Mild North Indian Spice Blend

(Contains: Milk;)

Celery

1 packet

Greek-Style Yoghurt

(Contains: Milk;)

1 sachet

Mumbai Spice Blend

190 g

Peeled Prawns

(Contains: Crustaceans;)

Red Onion

1 packet

Thickened Cream

(Contains: Milk;)

1 packet

Tomato Paste

Tomato

375 g

Slow-Cooked Beef Brisket

Nutritional Values

Calories921 kcal

Energy (kJ)3850 kJ

Fat39.9 g

of which saturates20 g

Carbohydrate79.5 g

of which sugars18 g

Dietary Fibre11.4 g

Protein59.8 g

Cholesterol0 mg

Sodium1910 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Lid

•Medium Pan

Cooking Steps

PDF

• To a medium saucepan, add the water (for the rice) and bring to the boil. • Add basmati 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!

• Thinly slice red onion. • 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 medium-high heat with a drizzle of olive oil. Add onion and cook until tender, 3-5 minutes. • Add Mumbai spice blend, mild North Indian spice blend and tomato paste and cook, until fragrant, 1-2 minutes. Then add cooked prawns, thickened cream, the brown sugar and water (for the curry). Simmer until slightly reduced, 1-2 minutes.

• Roughly chop tomato and celery. • In a medium bowl, combine tomato, celery, a drizzle of white wine vinegar and olive oil. Season with salt and pepper.

• Stir baby spinach leaves and the butter through the rice. Season to taste. • Divide butter rice and prawns tikka masala between bowls. • Top with salsa. Serve with Greek-style yoghurt. Enjoy!