Mumbai Prawn & Cauliflower Curry
with Garlic Rice & Coriander
This deeply flavourful prawns and cauliflower curry is like a golden sunset. Filled to the brim with bright veggies and tender prawns, we reckon this beaming bowl will add the spice you never knew you needed to your night.
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 portion
cauliflower
1
carrot
½
Onion
3 clove
garlic
1 packet
jasmine rice
(May be present Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
1 packet
Peeled Prawns
(Contains Crustacean/Crustacé; )
1 sachet
Mumbai Spice Blend
1 packet
tomato paste
1 sachet
Chicken-Style Stock Powder
1 packet
coconut milk
1 packet
coriander
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
1.25 cup
water (for the rice)
1 tsp
honey
¼ cup
water (for the sauce)
Nutrition Values
Utensils
Instructions
• Preheat oven to 220°C/200°C fan-forced. Chop cauliflower (including stalk!) into small florets. Cut carrot into bite-sized chunks. Cut onion (see ingredients) into wedges. • Place veggies on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then roast until tender and brown around edges, 20-25 minutes.
• Meanwhile, finely chop garlic. • In a medium saucepan, heat the butter with a dash of olive oil over medium heat. Cook half the garlic until fragrant, 1-2 minutes. • Add jasmine rice, the water (for the rice) 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: The rice will finish cooking in its own steam so don't peek!
• In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. • Season peeled prawns with salt and pepper. • Cook prawns, tossing, until pink and starting to curl up, 3-4 minutes. Transfer to a bowl.
• Return frying pan to medium-high heat with a drizzle of olive oil if needed. Cook Mumbai spice blend, tomato paste and remaining garlic until fragrant, 1-2 minutes. • Add chicken-style stock powder, coconut milk, the honey and water (for the sauce). Simmer until the sauce has slightly thickened, 3-4 minutes.
• Remove pan from heat, add roast veggies and prawns, stirring to combine. Season to taste.
• Divide garlic rice between bowls. Top with Mumbai prawn and cauliflower curry. • Tear over coriander. Enjoy!