Sautéed Prawn Bengali Curry

Name: Sautéed Prawn Bengali Curry with Seasoned Rice
Total time: 35 min
Yield: 2
Cuisine: Indian
Ingredients: 1 Baby Broccoli; 1 packet Basmati Rice; 1 packet Roasted Almonds; 1 packet Ginger Paste; 1 packet Bengal Curry Paste; 1 Cauliflower; 1 packet Coriander; 1 Lime; 2 Garlic; 1 Brown Onion; 1 Long Chilli; 1 packet Coconut Milk; 1 sachet Vegetable Stock Pot; 190 g Peeled Prawns; 1 drizzle olive oil; 15 g butter; 1.5 cup water (for the rice); ¾ cup water (for the curry)

with Seasoned Rice

Up to 180$ + Free Treats / Extras for Life

Dive in the deep end of flavour with a prawn curry that will leave you feeling refreshed and satisfied. The rich Bengali aromas fill up the bowl and a fluffy butter rice finishes it off. Your taste buds will be leaping with joy.

Allergens:

Almond

•Crustaceans

•Milk

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 Time35 minutes

Cooking Time30 minutes

DifficultyEasy

Ingredients

Serving amount

Baby Broccoli

1 packet

Basmati Rice

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

1 packet

Roasted Almonds

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

1 packet

Ginger Paste

1 packet

Bengal Curry Paste

Cauliflower

1 packet

Coriander

Lime

Garlic

Brown Onion

Long Chilli

1 packet

Coconut Milk

1 sachet

Vegetable Stock Pot

190 g

Peeled Prawns

(Contains: Crustaceans;)

Not included in your delivery

1 drizzle

olive oil

15 g

butter

(Contains: Milk;)

1.5 cup

water (for the rice)

¾ cup

water (for the curry)

Nutritional Values

Calories809 kcal

Energy (kJ)3380 kJ

Fat41.7 g

of which saturates21.6 g

Carbohydrate83.2 g

of which sugars17.6 g

Dietary Fibre15.4 g

Protein29 g

Sodium2380 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

• Preheat the oven to 220°C/200°C fan-forced.

• In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Add the water (for the rice) and chicken stock powder and bring to the boil. Add the basmati rice, stir, cover with a lid and reduce the heat to low. Cook for 10 minutes, then remove the saucepan from the 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!

• While the rice is cooking, chop the cauliflower into small florets.

• Place the cauliflower on an oven tray lined with baking paper. Drizzle generously with olive oil, season with salt and pepper and toss to coat. Roast until tender, 20-25 minutes.

• While the cauliflower is roasting, finely chop brown onion. Finely chop garlic (or use a garlic press). Cut baby broccoli into 2cm chunks.

• In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add onion and cook until softened, 3-4 minutes. Add the garlic, ginger paste and Bengal curry paste and cook until fragrant, 1-2 minutes. Add the coconut cream (see ingredients list) and water (for the curry) and bring to the boil. Reduce the heat to medium and cook, until slightly softened, 2-3 mins.

• Add baby broccoli and tail-on prawns to the sauce and simmer, stirring occasionally, until cooked, 4-6 minutes.

• While the prawns are cooking, slice the lime into wedges. Roughly chop the coriander. Thinly slice the long red chilli (if using). TIP: The prawns are cooked when pink on the outside and opaque all the way through. TIP: Add a dash of water if the sauce is too thick. Stir through the roasted cauliflower and a good squeeze of lime juice.

• Divide the seasoned rice between bowls and stir through the prawn Bengali curry and cauliflower. Garnish with coriander, red chilli and roasted almonds. Serve with any remaining lime wedges. Enjoy!