Creamy Cashew Prawns
with fragrant pilau rice
A recipe conveniently customised just to your liking.
Tags:
Quick
•Blender Needed
•Family Friendly
•Eat Me First
Allergens:
Cashew nuts
•Nuts
•Crustaceans
•Milk
•Barley
•Cereals containing gluten
•Wheat
The quantities provided above are averages only.
Total25 minutes
Cooking Time15 minutes
DifficultyEasy
Ingredients
Serving amount
150 grams
Rice
20 grams
Cashew Nuts
(Contains: Cashew nuts, Nuts May be present: Macadamia Nuts, Nuts, Pecan Nuts, Pistachio nuts, Walnuts, Almonds, Brazil nuts, Hazelnuts)
2 sachet(s)
North Indian Style Spice Mix
1 pack(s)
Passata
1 sachet(s)
Ground Turmeric
5 grams
Coriander
1 unit(s)
Onion
160 grams
Prawns
(Contains: Crustaceans)
110 grams
Creme Fraiche
(Contains: Milk)
1 sachet(s)
Chicken Stock
(Contains: Barley, Cereals containing gluten, Wheat)
2 unit(s)
Garlic
Not included in your delivery
½ tsp
Sugar
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Water
to taste
Sugar
to taste
Butter
Nutrition Values
Energy (kJ)2797 kJ
Energy (kcal)669 kcal
Fat21.2 g
of which saturates9.9 g
Carbohydrate92.2 g
of which sugars14.1 g
Dietary Fiber4.3 g
Protein22.6 g
Salt2.4 g
Potassium164.5 mg
Calcium20.9 mg
Iron0.9 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. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Immersion blender
•Pot with Lid
Cooking steps
1
- Rinse the rice to remove excess starch. Place a pot over medium-high heat with 300ml water (per 2P), turmeric and stock.
- Bring to the boil then add the rice.
- Once boiling, lower the heat to medium and cover with the lid.
- Cook for 10 mins, then remove the pot from the heat.
- Keep covered for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
2
- Place a pan over medium-high heat with a drizzle of oil.
- Once hot, add the prawns. Season with salt and pepper and cook for 4-5 mins.
- Once cooked, remove the pan from the heat. IMPORTANT: Wash hands and equipment after handling raw prawns. Prawns are cooked when pink on the outside and opaque in the middle.
- Meanwhile, halve, peel and chop the onion into small pieces. Peel and grate the garlic.
3
- Add the onion and garlic to the pan and fry until softened, 3-4 mins. Season with salt and pepper.
- Blend passata, cashews and creme fraiche together.
- Add North Indian spice to the pan. Cook until fragrant, 1 min.
- Pour in cashew mixture, ½ tsp sugar (per 2P) and a knob of butter.
- Cook for 5-7 mins.
TIP: No blender? No problem! Finely chop the cashews instead!
4
- Taste the curry and season with salt, pepper and sugar.
- Roughly chop the coriander (stalks and all).
- Fluff up the pilau rice with a fork and serve alongside the creamy prawn curry.
- Finish with a sprinkling of coriander.
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