Korma Style Spiced Prawn Pilaf
with Garlicky Green Beans
- Mustard
- Celery
- Crustaceans
- Milk
This delicious Korma Style Spiced Prawn Pilaf has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.
Ingredients
1
Onion
1
Garlic Clove
50
Korma Curry Paste
(Contains: Mustard)
150
Basmati Rice
10
Vegetable Stock Paste
(Contains: Celery)
½
Ground Turmeric
80
Green Beans
½
Lime
150
King Prawns
(Contains: Crustaceans)
75
Low Fat Natural Yoghurt
(Contains: Milk)
40
Mango Chutney
Not included in your delivery
300
Water for the Rice
1
Olive Oil for the Dressing
Nutrition Values
Utensils
Cooking Steps
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.
Stir the rice, veg stock paste, turmeric 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 and pat dry with kitchen paper.
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: Wash your hands and equipment after handling raw prawns. They're cooked when pink on the outside and opaque in the middle.
Once the rice is cooked, fluff it up with a fork and stir through the mango chutney. Add the rice, lime zest and a squeeze of lime to the prawn pan and stir together until combined. Taste and add salt and pepper if needed.
Spoon the prawn pilaf into bowls, then top with a dollop of yoghurt.
Cut the remaining lime into wedges and serve alongside for squeezing over.
Enjoy!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The korma spicing is intentionally mild, which many enjoy, though some find it lacks depth and would welcome a stronger curry flavour. The mango chutney adds sweetness to the rice, which divides opinion — some love it, while others prefer to use it sparingly or serve it on the side.
- Ease of prep: Most find this a quick and straightforward midweek cook; a handful note it takes slightly longer than the suggested time, particularly when managing the rice and prawns simultaneously.
- Suggestions: Use a full-fat or Greek-style set yoghurt rather than low-fat, as the latter can be very runny and difficult to dollop. Consider adding extra garlic, a pinch of chilli, or a handful of cashew nuts or toasted almonds to boost flavour and add texture. If the rice seems dry or chalky, add an extra 150–300 ml of water and cook for a few minutes longer. Use only half the lime to avoid the dish becoming too sharp, and add more to taste.
- Next-day meals: Leftover rice keeps well and is particularly good the following day, making this a handy option for batch cooking or next-day lunches.
- Portions: Several reviewers felt the prawn quantity was modest for two people and suggest ordering the double-prawn option where available; adding extra vegetables such as peas, tenderstem broccoli, or spinach is an easy way to bulk out the dish.
