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Butternut Curry and Veggie Rice with Prawns

Butternut Curry and Veggie Rice with Prawns

with minted yoghurt

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A recipe conveniently customised just to your liking.

:

Quick

•Eat Me First

•Family Friendly

:

Milk

•Mustard

•Crustaceans

20 minutes

25 minutes

150 grams

Rice

300 grams

Diced Butternut Squash

1 unit(s)

Carrot

1 pack(s)

Coconut Milk

110 grams

Yoghurt

()

1 unit(s)

Chilli

1 sachet(s)

Vegetable Stock

1 sachet(s)

Korma Curry Paste

()

5 grams

Mint

1 unit(s)

Onion

1 sachet(s)

Tandoori Masala Mix

160 grams

Prawns

()

to taste

Salt

to taste

Oil

to taste

Pepper

to taste

Water

Energy (kJ)3108 kJ

Energy (kcal)743 kcal

Fat25.5 g

of which saturates17.3 g

Carbohydrate100.4 g

of which sugars25.5 g

Dietary Fiber7 g

Protein25.8 g

Salt4.1 g

Potassium129.3 mg

Calcium110.1 mg

Iron0.4 mg

•Grater

•Pan with Lid

•Pot with Lid

Cook the Rice

1

Trim the carrot, then coarsely grate (no need to peel).
Rinse the rice to remove excess starch. Pour 300ml cold salted water (per 2P) into a medium pot with a tight-fitting lid.
Stir in the rice and carrot and bring to the boil.
Once boiling, lower the heat to medium, cover, and cook for 10 mins.
Remove from the heat. Keep covered for 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Start Frying

2

Halve, peel and chop the onion into small pieces.
Halve the chilli and discard the core and seeds. Finely chop.
Pick the mint leaves and roughly chop (discard the stalks).
Place a large pan over high heat with a drizzle of oil. Add the prawns, butternut and onion and fry for 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw prawns. Prawns are cooked when pink on the outside and opaque in the middle.

Simmer the Curry

3

Reduce the heat to medium-high, add the tandoori spice mix and fry for 1 min.
Add the stock, 50ml water (per 2P), korma paste and coconut milk. Cover and cook until tender, another 8-10 mins, stirring occasionally.
Add a splash of water to loosen the sauce if necessary. Season to taste with salt and pepper.
Mix the chilli (add less if you don't like the heat) and mint with half the yoghurt.
Once cooked, season the rice to taste with salt and pepper.

Divide and Serve

4

Divide the carrot rice between bowls.
Serve the butternut curry alongside.
Dollop plain yoghurt over the kids plates and spiced yoghurt on the adult plates.

Meal right image

Butternut Squash Recipes

Chilli Pepper Recipes

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