Korma Style Prawn Curry
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Korma Style Prawn Curry

with green beans, broccolini and quinoa

This curry is spiced, but characteristically for a korma, in a pleasingly mild manner. Prawns, green beans and broccolini bulk out the plate while chilli adds as much bite as you like!

Tags:
Discovery
Under 650 calories
Quick
Eat Me First
Allergens:
Crustaceans
Milk
Total Time20 minutes
Cooking Time25 minutes
DifficultyEasy

Ingredients

Serving amount

180 grams

Prawns

(Contains Crustaceans)

1 sachet(s)

North Indian Style Spice Mix

1 sachet(s)

Korma Curry Paste

110 grams

Creme Fraiche

(Contains Milk)

75 grams

Green Beans

75 grams

Broccolini

1 unit(s)

Chilli

1 sachet(s)

Vegetable Stock

170 grams

Quinoa

1 unit(s)

Shallot

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

to taste

Sugar

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Nutrition Values

Energy (kJ)2560 kJ
Energy (kcal)612 kcal
Fat21.7 g
of which saturates9.5 g
Carbohydrate69 g
of which sugars8.3 g
Dietary Fiber3 g
Protein33.6 g
Cholesterol0 mg
Salt3.18 g
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

Sieve
Pan with Lid
Pot with Lid

Instructions

Get Prepped
1
  • Boil a large pot of water for the quinoa.
  • Stir in the quinoa and half the stock and bring back to the boil. Cook until the quinoa has doubled in size and the seed has visibly split, 12-15 mins. Drain in a sieve and return to the pot, off the heat. Cover with a lid and set aside.
  • Season to taste with salt and pepper.
  • Meanwhile, halve, peel and chop the shallot into small pieces.
  • Trim the green beans, then chop into thirds.
2
  • Trim the bottom of the broccolini and discard. Cut the rest into thirds.
  • Halve the chilli and discard the core and seeds. Finely chop.
  • Place a pan over medium-high heat with a drizzle of oil.
  • Add the shallot, green beans, broccolini and prawns. Season with salt and pepper. IMPORTANT: Wash hands and equipment after handling raw prawns.
  • Fry for 4-5 mins, stirring occasionally.
3
  • Add North Indian spice and half the chilli (use less if you don't like spice). Fry for 1 min.
  • Pop in korma paste, creme fraiche, remaining stock, 2 tbsp water and ½ tsp sugar (double both for 4p).
  • Cover and simmer until prawns are cooked through, 2-3 mins. IMPORTANT: Prawns are cooked when pink on the outside and opaque in the middle.
  • Add a splash of water to loosen the sauce if needed. Once ready, season to taste with salt and pepper.
4
  • Divide the quinoa between bowls.
  • Top with the prawn curry.
  • Scatter over the remaining chilli (use less if you don't like spice).