Mumbai Prawn & Cauliflower Curry
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Mumbai Prawn & Cauliflower Curry

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.

Tags:
Calorie Smart
Allergens:
Milk
Crustacean/Crustacé

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

Total Time30 minutes
Cooking Time20 minutes
DifficultyEasy

Ingredients

Serving amount

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)

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Nutrition Values

Energy (kJ)2104 kJ
Calories502 kcal
Fat30.9 g
of which saturates21 g
Carbohydrate55.7 g
of which sugars18.7 g
Dietary Fibre13.1 g
Protein25.1 g
Sodium2759 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Baking Paper
Baking Tray
Medium Saucepan
Lid
Large Frying Pan

Instructions

1
1

• 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.

2
2

• 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!

3
3

• 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.

4
4

• 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.

5
5

• Remove pan from heat, add roast veggies and prawns, stirring to combine. Season to taste.

6
6

• Divide garlic rice between bowls. Top with Mumbai prawn and cauliflower curry. • Tear over coriander. Enjoy!