Creamy Prawn, Chickpea and Mango Chutney Curry
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Creamy Prawn, Chickpea and Mango Chutney Curry

with Basmati Rice and Toasted Flaked Almonds

Allergens:
Mustard
Milk
Celery
Nuts
Crustaceans

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 Time10 minutes
Cooking time15 minutes
DifficultyEasy

Ingredients

serving amount

150 grams

Basmati Rice

1 sachet(s)

Curry Powder Mix

50 grams

Korma Curry Paste

(Contains Mustard)

1 carton(s)

Chickpeas

75 grams

Creme Fraiche

(Contains Milk)

10 grams

Vegetable Stock Paste

(Contains Celery)

40 grams

Mango Chutney

100 grams

Baby Spinach

15 grams

Toasted Flaked Almonds

(Contains Nuts May contain Sesame, Nuts, Peanut)

150 grams

King Prawns

(Contains Crustaceans)

Not included in your delivery

20 grams

Butter

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Nutritional information

Energy (kJ)3333 kJ
Energy (kcal)797 kcal
Fat34.4 g
of which saturates14.6 g
Carbohydrate95 g
of which sugars15.8 g
Protein27.7 g
Salt4.63 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Medium Saucepan
Kettle
Large Saucepan

Instructions

1
  • Boil a half-full kettle.
  • Pour it into a saucepan with 0.25 tsp salt on high heat.
  • Boil the rice, 10-12 mins.
2
  • Meanwhile, heat a drizzle of oil in a saucepan. When hot, add the curry powder and korma curry paste. Fry, 30 secs.
  • Drain the prawns.
  • Stir the prawns, chickpeas and their liquid, creme fraiche, veg stock paste and mango chutney. Bring to the boil.
  • Simmer, 5-6 mins. IMPORTANT: Wash hands and utensils after handling raw prawns. Cook so they're opaque in the middle.
3
  • Add the spinach to the curry in handfuls, making sure it's piping hot, 1-2 mins.
  • Stir in the butter (see pantry).
  • Season with salt and pepper.
  • Once the rice is cooked, drain, pop back in the pan and cover.
4
  • Share the rice between your bowls.
  • Top with the curried chickpeas and prawns.
  • Sprinkle over the flaked almonds.

Enjoy!

5

Step 2 MOD: If you’re adding prawns, add them to the pan with the chickpeas. Simmer for the same amount of time, then continue as instructed. IMPORTANT: Wash hands and utensils after handling raw prawns. Cook so they're opaque in the middle.