Creamy Prawn & Baby Broccoli Curry
with Instant Rice & 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 welcome. To bring a special element to tonight’s deluxe curry, we’ve added both onion chutney and yoghurt for customisable flavour.
The quantities provided above are averages only.
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
Baby Broccoli
1
Flaked Almonds
(Contains Almond; )
1
Peeled Prawns
(Contains Crustacean/Crustacé; )
1
Brown Mustard Seeds
1
Mumbai Spice Blend
1
Mild Curry Paste
(Contains Milk, Almond; May be present Soy, Fish, Sesame, Egg, Gluten. )
1
Cream
(Contains Milk; )
1
baby leaves
1
Microwavable Basmati Rice
1
Greek-Style Yoghurt
(Contains Milk; )
1
Onion Chutney
(Contains Sulphites; )
1
Coriander
Not included in your delivery
olive oil
Nutrition Values
Cooking Steps
• 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 any thicker stalks of baby broccoli (see ingredients) 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 (see ingredients) and Mumbai spice blend, and cook until fragrant, 1-2 minutes.
• Reduce heat to medium, then add mild curry paste, cream (see ingredients), baby leaves and a splash of water. Stir to combine and simmer until slightly reduced, 1-2 minutes. Season with salt and pepper. • Meanwhile, zap microwavable basmati rice in microwave until steaming, 2-3 minutes.
• Divide microwavable rice between bowls. Top with creamy prawn and baby broccoli curry. • Dollop with Greek-style yoghurt and onion chutney. • Garnish with toasted almonds. Tear over coriander to serve. Enjoy!