Goan Inspired Prawn and Bean Tonak Curry
with Rice
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
150 grams
Basmati Rice
1 unit(s)
Onion
1 unit(s)
Green Pepper
(May contain traces of: Celery)
4 unit(s)
Garlic Clove**
1 carton(s)
Red Kidney Beans
1 sachet(s)
Curry Powder Mix
1 sachet(s)
Ground Turmeric
15 grams
Ginger Puree
30 grams
Desiccated Coconut
10 grams
Vegetable Stock Paste
150 grams
King Prawns
(Contains: Crustaceans)
40 grams
Baby Spinach
Not included in your delivery
300 milliliter(s)
Water for the Rice
20 grams
Butter
250 milliliter(s)
Water for the Sauce
1 tbsp
Honey
Nutritional information
Utensils
Instructions
Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice, 0.25 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Meanwhile, halve, peel and chop the onion into small pieces. Melt the butter in a large frying pan on medium heat. Add the onion to the pan and fry until softened, 8-10 mins.
Meanwhile, halve the green pepper and discard the core and seeds. Chop into 2-3cm chunks. Peel and grate the garlic (or use a garlic press). Drain and rinse the kidney beans in a sieve.
Once the onion has softened, add the garlic, curry powder, turmeric and ginger puree. Stir-fry for 1 minute. Scoop the onion and spices out of the pan and transfer to a blender.
Add a drizzle of oil to the (now empty) frying pan on medium-high heat. Add the pepper and fry until slightly softened, 5-6 mins.
Add the desiccated coconut to the onion in the blender and pulse until finely chopped and combined. TIP: If you don't have a blender, add the onion and coconut to the frying pan.
Add the blended onion mixture, vegetable stock paste, kidney beans, water for the sauce and honey (see pantry for both amounts) to the frying pan. Bring to the boil, then simmer until the sauce has slightly thickened, 5-6 mins.
Drain the prawns. Stir the curry and bring to the boil. Then stir in the prawns and cook for another 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw prawns. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle.
Add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.
Taste the sauce and season with salt and pepper if needed. Add a splash of water if it's a little too thick.
Divide the rice between bowls.
Spoon over the prawn tonak curry
Enjoy!
