Korma Style Spiced Prawn Pilaf

Name: Korma Style Spiced Prawn Pilaf with Garlicky Green Beans
Total time: 35 min
Yield: 2
Cuisine: Indian
Ingredients: 1 unit(s) Onion; 1 unit(s) Garlic Clove**; 50 grams Korma Curry Paste; 150 grams Basmati Rice; 10 grams Vegetable Stock Paste; 80 grams Green Beans**; ½ unit(s) Lime**; 225 grams King Prawns**; 75 grams Low Fat Natural Yoghurt**; 40 grams Mango Chutney; 300 milliliter(s) Water for the Rice

with Garlicky Green Beans

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This Korma Style Spiced Prawn Pilaf is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start! SOURCE OF PROTEIN - Protein contributes to the maintenance of muscle mass.

Allergens:

Mustard

•Celery

•Crustaceans

•Milk

The quantities provided above are averages only.

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.

Total35 minutes

Active 15 minutes

DifficultyMedium

Ingredients

serving amount

1 unit(s)

Onion

1 unit(s)

Garlic Clove**

50 grams

Korma Curry Paste

150 grams

Basmati Rice

10 grams

Vegetable Stock Paste

80 grams

Green Beans**

½ unit(s)

Lime**

225 grams

King Prawns**

75 grams

Low Fat Natural Yoghurt**

40 grams

Mango Chutney

Not included in your delivery

300 milliliter(s)

Water for the Rice

Nutritional information

Energy (kJ)2217 kJ

Energy (kcal)530 kcal

Fat8.2 g

of which saturates1.8 g

Carbohydrate85.8 g

of which sugars21.6 g

Protein28.9 g

Salt4.1 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Garlic Press

•Medium Saucepan

•Lid

•Zester

•Pan

Instructions

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 curry paste and half the garlic, then cook for 1 min more.

Stir the rice, veg stock paste and 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).

While the rice cooks, trim the green beans and cut into thirds.

Zest and halve the lime (see ingredients for amount).

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

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

Meanwhile, drain the prawns. IMPORTANT: Wash your hands and equipment after handling raw prawns.

Once the beans are charred, add the prawns to the pan and stir-fry for 3-4 mins.

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