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Pronto Prawn and Black Bean Caribbean-Style Curry
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Pronto Prawn and Black Bean Caribbean-Style Curry

Pronto Prawn and Black Bean Caribbean-Style Curry

with Fluffy Rice

Vibrant, fresh, and wholesome, our 15-minute prawn and black bean curry is the perfect thing for busy evenings. King prawns, black beans and green pepper are combined in a rich tomatoey sauce and seasoned with our specially blended Caribbean Adobo spice (a fragrant mix of white cumin seeds, red chillies, fennel seeds and oregano) for a taste that will take your curry game to the next level. Served with nutty brown rice and quinoa to keep you feeling full and satisfied, and finished off with a squeeze of fresh lime, it’s a great dish to enjoy for a nourishing mid-week dinner.

Tags:
Under 600 calories
Allergens:
Crustaceans

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 Time15 minutes
Cooking time15 minutes
DifficultyMedium

Ingredients

serving amount

1

KNORR Vegetable Stock

200

Coconut Milk

150

Basmati Rice

150

King Prawns

(Contains Crustaceans)

15

Tomato Puree

1

Garlic Clove

½

Black Beans

1

Lime

1

Caribbean Style Jerk

125

Baby Spinach

Not included in your delivery

100

Water for the Curry

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Nutritional information

Energy (kcal)600 kcal
Energy (kJ)2510 kJ
Fat21 g
of which saturates17 g
Carbohydrate72 g
of which sugars5 g
Protein27 g
Salt5.23 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Bowl
Chopping Board
Garlic Press
Grater
Medium Saucepan
Knife
Sieve
Grill Pan

Instructions

Prep
1

Bring a large saucepan of water to the boil with 1/4 tsp of salt. Zest and cut the lime into wedges. Peel and grate the garlic (or use a garlic press). Pop the prawns and the lime zest in a bowl. Season with salt and pepper. Toss to coat, then set to one side.

Cook the Pepper
2

Add the rice to the boiling water and cook for 12 mins. Drain in a sieve then return to the saucepan and set aside. Meanwhile, drain and rinse the black beans in a sieve.

Add the Flavour
3

Heat a drizzle of oil in a large pan over medium heat. Add the garlic, jerk spice mix and tomato puree and cook, stirring regularly, until fragrant, 2 mins. Pour in the coconut milk, vegetable stock pot and water (see ingredients for amount). Stir to dissolve stock, add the black beans and bring to a simmer. Add a pinch of salt and pepper.

Cook the Prawns
4

Stir the prawns into the sauce. Cook until the prawns are cooked, 5 mins, stirring occasionally. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle!

Cook the Rice
5

Once the prawns are almost cooked, add the spinach to the curry, a handful at a time, stirring until it has wilted in to the sauce. Fluff up the rice with a fork, squeeze half the lime juice.

Serve
6

Once the spinach has wilted, season to taste with salt and pepper. Divide the rice between your bowls with the prawn and black bean curry spooned on top. Serve with the remaining lime wedges. Enjoy!