Creamy Prawn Curry & Rice
with Yoghurt & Onion Chutney
A seafood curry already sounds indulgent, what if we told you it’s also easy to make. The Mumbai curry sauce adds so much flavour to the prawns and toasted almonds add a nutty crunch that’s always welcomed. To bring in a special element to tonight’s deluxe curry, we’ve added both onion chutney and yoghurt.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1 bag
baby broccoli
1 packet
flaked almonds
(Contains Almond; May be present Gluten, Peanut, Sesame, Milk, Soy. )
1 packet
Peeled Prawns
(Contains Crustacean/Crustacé; )
1 sachet
Brown Mustard Seeds
1 packet
Mild Curry Paste
(Contains Milk, Almond; May be present Soy, Fish, Sesame, Egg, Gluten. )
½ packet
cream
(Contains Milk; )
1 bag
baby spinach leaves
1 packet
Microwavable Basmati Rice
1 packet
Onion Chutney
(Contains Sulphites; )
1 bag
coriander
1 sachet
Mumbai Spice Blend
1 packet
Greek-Style Yoghurt
(Contains Milk; )
Not included in your delivery
olive oil
Nutrition Values
Utensils
Instructions
• Heat a large frying pan over medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a small bowl. • Meanwhile, halve thick stalks of baby broccoli lengthways.
• Return frying pan to high heat with a drizzle of olive oil. When oil is hot, cook baby broccoli, tossing occasionally, until tender, 3-4 minutes. • Add peeled prawns, tossing, until pink and starting to curl up, 2-3 minutes. • Add brown mustard seeds and Mumbai spice blend, and cook until fragrant, 1-2 minutes.
• Reduce heat to medium, then add mild curry paste, cream (see ingredients), baby spinach leaves and a splash of water. Stir to combine and simmer until slightly reduced, 1-2 minutes. Season with salt and pepper. • Meanwhile, heat microwavable basmati rice in microwave until steaming, 2-3 minutes.
• Divide microwavable rice between bowls. Top with creamy prawn curry. • Dollop with Greek-style yoghurt and onion chutney. • Garnish with toasted almonds. Tear over coriander to serve. Enjoy!