Rich Mumbai Prawn & Coconut Curry Sauce

Name: Rich Mumbai Prawn & Coconut Curry Sauce with Veg, Rapid Rice & Crushed Peanuts
Total time: 35 min
Yield: 2
Cuisine: Indian
Ingredients: 1 Baby Broccoli; 1 packet Coconut Milk; 1 packet Coriander; 1 packet Crushed Peanuts; 3 Garlic; 1 packet Ginger Paste; 1 Lime; 1 Long Chilli; 1 sachet Mumbai Spice Blend; 1 Red Onion; 1 sachet Vegetable Stock Pot; 1 packet Tomato Paste; 1 Snacking Tomatoes; 1 packet Tamarind Chutney; 1 packet Microwavable Basmati Rice; 190 g Peeled Prawns; 1 drizzle olive oil; ½ cup water (for the curry); 1 tsp brown sugar

with Veg, Rapid Rice & Crushed Peanuts

Recipe Development TeamUpdated on August 19, 2026

Get up to 40% off + Free Extras for 8 weeks

Calories

:

699 kcal

Protein

:

29.1g protein

Preparation Time

:

35 minutes

Difficulty

:

Easy

Allergens:

Peanuts
Soy
Crustaceans
May contain traces of allergens
Almond
Brazil nut
Cashew
Gluten
Hazelnut
Macadamia
Milk
Pecan
Pine nut
Pistachio
Sesame
Soy
Walnut
Wheat
Eggs

Get gourmet with this gorgeous prawn dish, brought together with a creamy coconut sauce and tender veggies, plus a squeeze of lime for the perfect balance of flavours. Add the necessary final touches by sprinkling over the crushed peanuts and chilli!

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

1

Baby Broccoli

1 packet

Coconut Milk

1 packet

Coriander

1 packet

Crushed Peanuts

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

3

Garlic

1 packet

Ginger Paste

1

Lime

1

Long Chilli

1 sachet

Mumbai Spice Blend

1

Red Onion

1 sachet

Vegetable Stock Pot

1 packet

Tomato Paste

1

Snacking Tomatoes

1 packet

Tamarind Chutney

(Contains: Soy)

1 packet

Microwavable Basmati Rice

(Contains: Soy May be present: Eggs)

190 g

Peeled Prawns

(Contains: Crustaceans)

Not included in your delivery

1 drizzle

olive oil

½ cup

water (for the curry)

1 tsp

brown sugar

Nutritional Values

Calories699 kcal

Energy (kJ)2920 kJ

Fat32.6 g

of which saturates17.4 g

Carbohydrate73 g

of which sugars18.7 g

Dietary Fibre14.8 g

Protein29.1 g

Sodium1710 mg

Potassium73 mg

Calcium4.7 mg

Iron0.1 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

Cooking Steps

1

• Thinly slice red onion.
• Finely chop garlic.
• Zest lime to get a good pinch, then slice into
wedges.
• Halve snacking tomatoes.
• Cut baby broccoli into bite-sized pieces.
• Roughly chop coriander.

2

• In a large frying pan, heat a drizzle of olive oil over
medium-high heat. Cook red onion and baby
broccoli, stirring, until slightly softened,
2-3 minutes.
• Add ginger paste, garlic, snacking tomatoes,
Mumbai spice blend and tomato paste and cook
until fragrant, 1-2 minutes.

3

• Add coconut milk, the water (for the curry), stock
concentrate and brown sugar to the pan and bring
to the boil.

4

• Reduce heat to medium, then add tail-on prawns
and simmer, stirring occasionally, until pink and
starting to curl up and curry is slightly thickened,
5-6 minutes.
• Add lime zest and a squeeze of lime juice, then
season to taste.
TIP: Add more or less lime juice to taste.
TIP: Add a splash more water if the sauce looks too
thick!

5

• Microwave basmati rice until steaming, 90 seconds.

6

• Thinly slice long chilli (if using).
• Divide rapid rice between bowls.
• Top with Mumbai prawn and coconut curry sauce.
• Garnish with coriander, chilli and crushed peanuts.
• Serve with tamarind chutney any remaining lime
wedges. Enjoy!