Rich Mumbai Prawn & Coconut Curry Sauce

Name: Rich Mumbai Prawn & Coconut Curry Sauce with Baby Broccoli, Rapid Rice & Chilli
Total time: 35 min
Yield: 2
Cuisine: Indian
Ingredients: 1 Baby Broccoli; 1 packet Coconut Milk; 1 packet Coriander; 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 Baby Broccoli, Rapid Rice & Chilli

Recipe Development TeamUpdated on September 16, 2026

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Calories

:

642 kcal

Protein

:

26.7g protein

Preparation Time

:

35 minutes

Difficulty

:

Easy

Allergens:

Soy
Crustaceans
Eggs
May contain traces of allergens

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 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

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

Calories642 kcal

Energy (kJ)2690 kJ

Fat27.9 g

of which saturates16.5 g

Carbohydrate72.1 g

of which sugars18.2 g

Dietary Fibre14 g

Protein26.7 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

• To the pan, add coconut milk, the water, stock
concentrate and the brown sugar, then bring to
the boil.

4

• Reduce heat to medium, 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 microwavable basmati rice until
steaming, 90 seconds.

6

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