Korma Style Double Prawn Curry
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Korma Style Double Prawn Curry

Korma Style Double 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:
Quick
•Eat Me First
•Protein Rich
Allergens:
Mustard
•Milk
Total Time20 minutes
Cooking Time25 minutes
DifficultyEasy

Ingredients

Serving amount

300 grams

Prawns

2 sachet(s)

North Indian Style Spice Mix

1 sachet(s)

Korma Curry Paste

(Contains Mustard)

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

½ tsp

Sugar

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

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Nutrition Values

Energy (kJ)2890 kJ
Energy (kcal)691 kcal
Fat25.5 g
of which saturates10.3 g
Carbohydrate71 g
of which sugars9.5 g
Dietary Fiber4.5 g
Protein42.6 g
Cholesterol0 mg
Salt4.38 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
  • Rinse the quinoa. Boil 280ml salted water (per 2P) in a medium pot with a tight-fitting lid.
  • Add the quinoa and half the stock. Reduce the heat to medium-high, cover and cook for 4-5 mins.
  • Reduce the heat to medium-low and cook, covered, a further 7-8 mins. Remove from the heat and cover to keep warm.
  • Meanwhile, halve, peel and chop the shallot into small pieces.
  • Trim the green beans, then chop into thirds.
Soften the Veg
2
  • Chop the broccolini 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.
  • Cook, stirring occasionally, 4-5 mins.
Simmer the Sauce
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 (per 2P) and ½ tsp sugar (per 2P).
  • 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.
Finish and Serve
4
  • Divide the quinoa between bowls.
  • Top with the prawn curry.
  • Scatter over the remaining chilli (use less if you don't like spice).