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Prawn and Butternut Mango Curry

Prawn and Butternut Mango Curry

with rice and sprinkled mint

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Get 50% Off Your First Box | Plus Free Extras for 3 Months

Calories

:

569 kcal

Protein

:

26.3g protein

Total

:

25 minutes

Difficulty

:

Easy

Optional Spice

Quick

Calorie Smart

Eat Me First

Allergens:

Crustaceans

Garam masala—the standout spice in this prawn curry— is actually a name for a blend of spices. The word masala means 'spices' while garam means 'hot' although the spice blend doesn't tend to be overly piquant.

Ingredients

Serving amount

160 grams

King Prawns

(Contains: Crustaceans)

½ unit(s)

Lemon

1 pack(s)

Chopped Tomato with Onion & Garlic

1 sachet(s)

Garam Masala

300 grams

Diced Butternut Squash

1 unit(s)

Chilli

1 sachet(s)

Rogan Josh Curry Paste

1 sachet(s)

Mango Chutney

5 grams

Mint

150 grams

Jasmine Rice

Not included in your delivery

to taste

Water

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Sugar

Nutrition Values

Energy (kJ)2382 kJ

Energy (kcal)569 kcal

Fat6.3 g

of which saturates1.5 g

Carbohydrate104.7 g

of which sugars34.8 g

Dietary Fiber11.3 g

Protein26.3 g

Salt4.2 g

Potassium55.5 mg

Calcium9.1 mg

Iron0.2 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 your delivered box.

Utensils

•Sieve

•Pan with Lid

•Pot

•Lid

Cooking Steps

Make the Rice

1

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 12 mins, then remove the pot from the heat (still covered) and leave to the side for another 12 mins or until ready to serve (the rice will continue to cook in its own steam).

Cook the Squash

2

Place a large pot over high heat with a drizzle of oil.
When hot, add the butternut squash along with a pinch of salt and pepper.
Fry, stirring only every so often, for 5-7 mins.

Prep the Veg

3

Meanwhile, pick the mint leaves and roughly chop.
Halve the lemon.
Halve the chilli and discard the core and seeds. Finely chop.

Fry the Prawns

4

Lower the heat of the pot to medium-high.
Add the prawns, garam masala and chilli (use less if you don't like spice).
Season with salt, pepper and a squeeze of lemon juice.
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.

Finish the Curry

5

Pour the mango chutney, chopped tomato and rogan josh into the pot.
Cover and simmer for 8-10 mins, until the butternut is cooked through.
Season to taste with salt, pepper and sugar.

TIP: Add a splash of water to loosen the curry if required.

Serve and Enjoy

6

Serve your prawn and butternut squash curry alongside the rice.
Top with the mint.
Finish with a final squeeze of lemon juice.

Meal right image

Explore Similar Recipes

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