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Korma Style Spiced Double Prawn Pilaf
Korma Style Spiced Double Prawn Pilaf

Korma Style Spiced Double Prawn Pilaf

with Carrot, Garlicky Green Beans and Coriander Dressing

This delicious Korma Style Spiced Double Prawn Pilaf has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.

Tags:
Spicy
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

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

300

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

Nutritional information

Energy (kcal)567 kcal
Energy (kJ)2373 kJ
Fat12.8 g
of which saturates2.5 g
Carbohydrate78.8 g
of which sugars15 g
Protein35.2 g
Salt4.4 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Garlic Press
Medium Saucepan
Lid
Grater
Small Bowl
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 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 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. 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!

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