Coconut Courgette Curry with Prawns
with sugar snaps and rice- Cashew nuts
- Nuts
- Mustard
- Crustaceans
- Macadamia Nuts
- Nuts
- Pecan Nuts
- Pistachio nuts
- Walnuts
- Almonds
- Brazil nuts
- Hazelnuts
- May contain traces of allergens
The gorgeous green courgette in this recipe is simmered and softened in a mild and creamy coconut curry sauce. With added vibrant lemongrass rice and topped with crunchy cashews, this is a plant-based dish you won't want to miss!
Ingredients
1 unit(s)
Carrot
2 unit(s)
Scallion
1 unit(s)
Garlic
10 grams
Cashew Nuts
(Contains: Macadamia Nuts, Nuts, Pecan Nuts, Pistachio nuts, Walnuts, Almonds, Brazil nuts, Hazelnuts, May contain traces of allergens, Cashew nuts, Nuts)
1 unit(s)
Courgette
150 grams
Rice
1 unit(s)
Lime
1 pack(s)
Coconut Milk
1 sachet(s)
Garlic, Ginger & Lemongrass Paste
1 sachet(s)
Korma Curry Paste
(Contains: Mustard)
150 grams
Prawns
(Contains: Crustaceans)
150 grams
Sugar Snap Peas
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Utensils
Cooking steps
- 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 bring to the boil.
- Once boiling, lower the heat to medium and cover with the lid.
- Leave to cook for 10 mins.
- Remove from the heat and keep covered for 10 mins or until ready to serve (the rice will continue to cook in its own steam).
- Meanwhile, trim the courgette and halve lengthways. Slice widthways into 1cm thick semicircles.
- Trim the scallion and thinly slice, keeping the green and white portions separate.
- Peel and grate the garlic (or use a garlic press).
- Zest and quarter the lime.
- Trim the carrot and halve lengthways. Chop widthways into small pieces.
- Stir the coconut milk (or shake the packet) to dissolve any lumps.
- Place a pan over medium heat with a drizzle of oil.
- Once hot, fry the white portion of the scallion, garlic, carrots, courgette and sugar snaps until softened, 2-3 mins.
- Stir in the korma paste, coconut milk and lemongrass paste.
- Reduce the heat and simmer until the veg is tender, 8-10 mins.
NOTE: Adding prawns? Add them to the pan along with the carrot and courgette and fry until cooked through, 4-5 mins.
- When everything is ready, squeeze the juice of half the lime wedges into the curry.
- Season to taste with salt and pepper.
- Stir the lime zest into the rice, fluffing it up as you go.
- Divide the rice between plates.
- Top with the creamy courgette curry.
- Sprinkle with cashews and sliced green scallion.
- Serve any remaining lime wedges alongside.
