Prawn Korma and Basmati Rice
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Prawn Korma and Basmati Rice

Prawn Korma and Basmati Rice

with Chickpeas, Peas and Sesame Seeds


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.

Preparation Time20 minutes
Cooking time20 minutes


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)


150 grams

Creme Fraiche

(Contains Milk)

10 grams

Vegetable Stock Paste

(Contains Celery)

40 grams

Mango Chutney

120 grams


40 grams

Baby Spinach

5 grams

Roasted White Sesame Seeds

(Contains Sesame May contain Nuts, Peanut)

150 grams

King Prawns

(Contains Crustaceans)

Not included in your delivery

100 milliliter(s)

Water for the Curry


Nutritional information

Energy (kJ)3569 kJ
Energy (kcal)853 kcal
Fat35.9 g
of which saturates16.8 g
Carbohydrate104.3 g
of which sugars20.3 g
Protein30.3 g
Salt4.46 g
Always refer to the product label for the most accurate ingredient and allergen information.


Large Saucepan
Large Frying Pan



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.



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.