Prawn Korma Curry & Onion Chutney
with Baby Broccoli & Garlic Rice
There's nothing like a mildly-spiced prawn korma curry topped with onion chutney for a warming weeknight meal. Make sure to use the fluffy rice to soak up all that delicious curry sauce!
This recipe is under 650kcal per serving.
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 packet
Peeled Prawns
(Contains Crustacean/Crustacé; )
1 packet
garlic paste
(May be present Egg, Milk, Gluten, Soy, Fish, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 packet
jasmine rice
(May be present Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1 sachet
Brown Mustard Seeds
1 sachet
Mumbai Spice Blend
1 packet
Mild Curry Paste
(Contains Milk, Almond; May be present Soy, Fish, Sesame, Egg, Gluten. )
½ packet
cream
(Contains Milk; )
½ bunch
baby broccoli
1 packet
Greek-Style Yoghurt
(Contains Milk; )
1 packet
Onion Chutney
(Contains Sulphites; )
1 packet
parsley
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
1.25 cup
water (for the rice)
Nutrition Values
Utensils
Instructions
• Cut baby broccoli into thirds.
• In a medium saucepan, heat the butter with a dash of olive oil over medium heat. Cook half the garlic paste until fragrant, 1-2 minutes. • Add jasmine rice, the water and a generous pinch of salt, stir, then bring to the boil. Reduce heat to low and cover with a lid. • Cook for 12 minutes, then remove from heat and keep covered until rice is tender and water is absorbed, 10-15 minutes.
TIP: Cover the pan with a lid if the garlic paste starts to spatter!
• When the rice has 10 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. When oil is hot, cook prawns and baby broccoli, tossing, until pink and starting to curl up, 3-4 minutes. • Add brown mustard seeds, Mumbai spice blend and remaining garlic paste, cooking until fragrant, 1-2 minutes. • Reduce heat to medium, then add mild curry paste, cream (see ingredients) and a splash of water. Stir to combine and simmer until slightly reduced, 1-2 minutes. Season with salt and pepper.
• Divide garlic rice between bowls. Top with prawn Korma curry. • Serve with Greek-style yoghurt and onion chutney. • Tear over parsley to serve. Enjoy!