Creamy Prawn Curry
with Veggies and Herby Rice
- Crustaceans
- May contain traces of allergens
- Celery
Tonight, we’re taking you to the white sands of Zanzibar...via France! This deliciously aromatic curry is spiced with Zanzibar curry powder, a blend of paprika, coriander, cinnamon and chilli, and made beautifully creamy with a little inspiration from the French, adding crème fraîche to the curry sauce. This is fusion cooking at its best!
Ingredients
⅔ pot(s)
Zanzibar Style Curry Powder
150 grams
Basmati Rice
150 grams
King Prawns
(Contains: Crustaceans)
100 grams
Creme Fraiche
30 grams
Tomato Puree
1 unit(s)
Garlic Clove
1 bunch(es)
Flat Leaf Parsley
1 unit(s)
Courgette
(May contain traces of: Celery)
1 sachet(s)
Vegetable Stock Powder
1 unit(s)
Ginger
125 grams
Baby Spinach
1 unit(s)
Red Onion
Not included in your delivery
150 milliliter(s)
Water for the Curry
300 milliliter(s)
Water for the Rice
Instructions
Boil your kettle. Halve, peel and chop the onion into ½cm pieces. Peel and grate both the ginger and the garlic (or use a garlic press). Remove the top and bottom from the courgette, halve lengthways and cut into 1cm wide slices. Meanwhile, roughly chop the parsley (stalks and all).
Boil the boiling water (see ingredient listfor amount) in a large saucepan over high heat. Add half the vegetable stock pot and stir to dissolve. Add the basmati rice, then lower the heat and pop the lid on. Cook for 10 mins, then remove from the heat and set aside (still covered) for another 10 mins. Tip: The rice will finish cooking in its own steam.
Heat a glug of oil in a frying pan on medium heat. Add the onion, stir and cook until soft, 5 mins. Add the ginger, garlic, tomato purée and Zanzibar curry powder (use less if you don't like heat). Stir and cook for 1 minute. Pour in the water (see ingredient list for amount) and stir in the remaining stock pot.
Bring to a simmer and add the courgette. Cook until reduced by half, 8-10 mins, stir every few mins. Once reduced, add the prawns and bring back to a simmer. Add the spinach a handful at a time. Stir to wilt each handful of spinach and continue until the prawns are cooked through. This will take around 3-4 mins.
Stir in the crème fraiche and bring to the boil again. Remove from the heat, taste and add salt and pepper if necessary. Add a splash of water if you like your curry a bit thinner.
Fluffthe rice with a fork and stir through half the parsley. Spoon the rice into bowls and top with the curry. Sprinkle over the remaining parsley and enjoy!
