Prawn Korma and Basmati Rice

Name: Prawn Korma and Basmati Rice with Chickpeas, Peas and Sesame Seeds
Total time: 20 min
Yield: 2
Cuisine: Indian
Ingredients: 150 grams Basmati Rice; 2 unit(s) Garlic Clove**; 1 sachet(s) Curry Powder Mix; 50 grams Korma Curry Paste; 1 carton(s) Chickpeas; 150 grams Creme Fraiche; 10 grams Vegetable Stock Paste; 40 grams Mango Chutney; 120 grams Peas; 40 grams Baby Spinach; 5 grams Roasted White Sesame Seeds; 150 grams King Prawns; 100 milliliter(s) Water for the Curry

with Chickpeas, Peas and Sesame Seeds

Recipe Development TeamPublished on March 27, 2024

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Allergens:

Mustard

•Milk

•Sesame

•Crustaceans

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total20 minutes

Active 20 minutes

DifficultyEasy

Ingredients

serving amount

150 grams

Basmati Rice

2 unit(s)

Garlic Clove**

1 sachet(s)

Curry Powder Mix

50 grams

Korma Curry Paste

(Contains: Mustard)

1 carton(s)

Chickpeas

150 grams

Creme Fraiche

(Contains: Milk)

10 grams

Vegetable Stock Paste

40 grams

Mango Chutney

120 grams

Peas

40 grams

Baby Spinach

5 grams

Roasted White Sesame Seeds

(Contains: Sesame May contain traces of: Almonds, Brazil nuts, Cashew nuts, Pecan Nuts, Peanut, Hazelnuts, Macadamia Nuts, Pistachio nuts, Nuts)

150 grams

King Prawns

(Contains: Crustaceans)

Not included in your delivery

100 milliliter(s)

Water for the Curry

Nutritional information

Energy (kJ)3562 kJ

Energy (kcal)851 kcal

Fat35.2 g

of which saturates16.4 g

Carbohydrate104 g

of which sugars20.8 g

Dietary Fibre14 g

Protein31.9 g

Salt4.3 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Sieve

•Kettle

•Large Saucepan

•Grater

•Large Frying Pan

Cooking Instructions and Tips

a) Boil a half-full kettle.

b) Pour the boiled water into a large saucepan with 0.25 tsp salt on high heat. Add the rice and cook for 10-12 mins.

c) Drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.

a) Meanwhile, peel and grate the garlic (or use a garlic press). Drain the prawns. IMPORTANT: Wash hands and utensils after handling raw prawns.

b) Heat a drizzle of oil in a large frying pan on medium-high heat.

c) Add the prawns and stir-fry, 2-3 mins.

d) Stir in the garlic, curry powder mix and korma curry paste to the pan and fry until fragrant, 1 min.

a) Meanwhile, drain and rinse the chickpeas in a sieve.

a) Stir the chickpeas, creme fraiche, veg stock paste and the water for the curry (see pantry for amount) into the pan.

b) Bring to a boil, then reduce the heat and simmer until slightly thickened, 3-4 mins. IMPORTANT: Cook so the prawns are opaque in the middle.

a) When the curry has thickened, stir in the mango chutney and peas.

b) Add the spinach a handful at a time until wilted and piping hot, 1-2 mins.

b) Season with salt and pepper.

a) Share the rice between your serving bowls.

b) Spoon over the chickpea korma.

c) Sprinkle over the sesame seeds to finish.

Enjoy!

Step 2 MOD: If you’re adding prawns, drain them, then add to the pan before the spices. Fry, 2-3 mins, then simmer for 3-4 mins instead. IMPORTANT: Wash hands and utensils after handling raw prawns. Cook so they're opaque in the middle.