Korma Spiced Prawn Pilaf
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Korma Spiced Prawn Pilaf

Korma Spiced Prawn Pilaf

with Carrot, Garlicky Green Beans and Coriander Dressing

This Korma Spiced Prawn Pilaf is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!

Tags:
Calorie Smart
•Spicy
Allergens:
Mustard
•Celery
•Crustaceans
•Milk

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 Time35 minutes
Cooking time15 minutes
DifficultyMedium

Ingredients

serving amount

1

Onion

1

Garlic Clove

50

Korma Curry Paste

(Contains Mustard)

150

Basmati Rice

10

Vegetable Stock Paste

(Contains Celery)

80

Green Beans

1

Carrot

½

Lime

1

Coriander

150

King Prawns

(Contains Crustaceans)

75

Low Fat Natural Yoghurt

(Contains Milk)

Not included in your delivery

300

Water for the Rice

1

Olive Oil for the Dressing

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Nutritional information

Energy (kcal)526 kcal
Energy (kJ)2202 kJ
Fat12.3 g
of which saturates2.3 g
Carbohydrate85.6 g
of which sugars16.4 g
Protein23.6 g
Salt3.5 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Garlic Press
•Medium Saucepan
•Lid
•Bowl
•Zester
•Grater
•Grill Pan

Instructions

Fry the Onion and Spice
1

Halve, peel and thinly slice the onion. Peel and grate the garlic (or use a garlic press).

Heat a drizzle of oil in a medium saucepan (with a tight-fitting lid) on medium-high heat. Once hot, add the onion and cook, stirring occasionally, until softened, 5-6 mins.

Stir in the korma style paste and half the garlic, then cook for 1 min more.

Cook the Rice
2

Stir the rice, veg stock paste and cold water for the rice (see pantry for amount) into the onion pan 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).

Get Prepped
3

While the rice cooks, trim the green beans and cut into thirds. Trim and coarsely grate the carrot (no need to peel). Zest and halve the lime.

Finely chop the coriander (stalks and all), then pop into a small bowl with a squeeze of lime juice and the olive oil for the dressing (see pantry for amount). Season with salt and pepper, then mix together.

Taste and add more salt, pepper and lime juice if needed, then set your coriander dressing aside.

Bring on the Beans
4

When the rice has 10 mins left, heat a drizzle of oil in a large frying pan on medium-high heat.

Once the oil is hot, add the green beans and season with salt and pepper. Stir-fry until starting to char, 3-4 mins.

Add the Prawns
5

Once charred, add the prawns to the beans and stir-fry for 4-5 mins.

Stir in the remaining garlic and cook for 1 min more, then remove from the heat. IMPORTANT: Wash your hands and equipment after handling raw prawns. The prawns are cooked when pink on the outside and opaque in the middle.

Combine and Serve
6

Once the rice is cooked, fluff it up with a fork and stir through the grated carrot. Add the rice and lime zest to the prawn pan and stir together until combined. Taste and add salt and pepper if needed.

Spoon the prawn pilaf into bowls, then drizzle with the coriander dressing and add a dollop of yoghurt.

Cut the remaining lime into wedges and serve alongside for squeezing over.

Enjoy!