King Prawn, Coconut, Sweet Potato and Savoy Saag Curry
with Mango Chutney, Coriander Yoghurt and Rice
- Crustaceans
- Mustard
- Milk
- Almonds
- Nuts
- Sulphites
- Wheat
- Barley
- Celery
- Cereals containing gluten
- Milk
- Soya
- May contain traces of allergens
- Pistachio nuts
- Almonds
- Macadamia Nuts
- Nuts
- Walnuts
- Brazil nuts
- Cashew nuts
- Hazelnuts
- Pecan Nuts
Add fresh flavour to your plates with savoy cabbage. Savoy cabbage is a variety of Brassica oleracea with a slightly milder, sweeter flavour than regular white cabbage and tender leaves, perfect for stir-frying.
Ingredients
1 unit(s)
Sweet Potato
150 grams
Basmati Rice
1 unit(s)
Onion
1 unit(s)
Medium Tomato
2 unit(s)
Garlic Clove
160 grams
King Prawns
(Contains: Crustaceans)
1 sachet(s)
Kashmiri Style Spice Mix
(Contains: Mustard May be present: Sulphites, Wheat, Barley, Celery, Cereals containing gluten, Milk, Soya)
50 grams
Creamed Coconut
150 grams
Shredded Savoy Cabbage
10 grams
Vegetable Stock Paste
30 grams
Green Chutney
75 grams
Greek Style Natural Yoghurt
(Contains: Milk)
40 grams
Mango Chutney
15 grams
Toasted Flaked Almonds
(Contains: Almonds, Nuts May be present: Pistachio nuts, Almonds, Macadamia Nuts, Nuts, Walnuts, Brazil nuts, Cashew nuts, Hazelnuts, Pecan Nuts)
Not included in your delivery
300 milliliter(s)
Water for the Rice
300 milliliter(s)
Water for the Sauce
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the sweet potato into 2cm chunks (no need to peel).
Put the sweet potato chunks onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
Meanwhile, pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice and ¼ 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).
Halve, peel and chop the onion into small pieces. Cut the tomato into 1cm chunks. Peel and grate the garlic (or use a garlic press). Drain the prawns.
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the onion and tomato. Season with salt and pepper. Fry until softened, 6-8 mins, stirring occasionally.
Add the garlic and Kashmiri style spice mix to the veg. Fry for 1 min.
Crumble in the creamed coconut. Add the water for the sauce (see pantry for amount) and vegetable stock paste. Stir well to combine.
Bring to the boil, then stir in the savoy and prawns and cook for another 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw prawns. They're cooked when pink on the outside and opaque in the middle.
Whilst the curry is simmering, in a small bowl, combine the green chutney and yoghurt. Set aside.
Once the sauce has thickened, and the sweet potato has roasted, stir it into the curry along with the mango chutney.
Share the rice between bowls.
Spoon over the king prawn, savoy and sweet potato saag curry.
Drizzle over the coriander yoghurt. Sprinkle over the flaked almonds to finish.
