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HelloFresh
HelloFresh
Prawn and Black Bean Curry

Prawn and Black Bean Curry

with Brown Rice & Quinoa

Balanced
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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:Low Sat FatUnder 550 calories
Allergens:CrustaceansCelery
Preparation Time15 minutes
Difficulty levelLevel 2
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

150 grams

King Prawns

(ContainsCrustaceans)

1 pack(s)

Black Beans

1 pack(s)

Finely Chopped Tomatoes 390g

1 unit(s)

Green Pepper

1 sachet

Ginger puree

1 bunch(es)

Coriander

1 unit(s)

Lime

1 pack(s)

Steamed Brown Basmati & Quinoa

1 sachet

Vegetable Stock Powder

(ContainsCelery)

1 pot(s)

Caribbean Adobo Spice

Nutritional information
Nutritional informationarrow down iconarrow down icon
Energy (kJ)1787 kJ
Energy (kcal)427 kcal
Fat6.0 g
of which saturates1.0 g
Carbohydrate56 g
of which sugars12.0 g
Protein29 g
Salt6.0 g
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Utensils
Utensilsarrow down iconarrow down icon
Bowl
Frying Pan
Instructionsarrow up iconarrow up icon
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Prep
Prep
1

a) Halve the pepper and discard the core and seeds. Chop into small pieces. b) Roughly chop the coriander (stalks and all). Zest and cut the lime into wedges. c) Pop the prawns and the lime zest in a bowl with a pinch of salt and pepper. Toss to coat, then set to one side.

Cook the Pepper
Cook the Pepper
2

a) Heat a drizzle of oil in a large frying pan over medium-high heat. b) When hot, add the chopped pepper and stir-fry until softened and slightly coloured, 4-5 mins. c) Drain and rinse the black beans using a sieve.

Add the Flavour
Add the Flavour
3

a) Once softened, stir the easy ginger and Caribbean abodo spice into the pan. b) Cook for 1 minute then add the beans, finely chopped tomatoes and stock powder. c) Stir to dissolve the stock powder. Bring to the boil, then reduce the heat.

Cook the Prawns
Cook the Prawns
4

a) Stir the prawns into the sauce. Cook, stirring occasionally, 3-5 mins. b) IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle!

Cook the Rice
Cook the Rice
5

a) Cook the brown rice and quinoa according to pack instructions.

Serve
Serve
6

a) Once the your prawns are cooked, stir half the coriander into the sauce. b) Pop the rice into a large bowl and mix in the rest of the coriander and squeeze in the juice of half the lime. c) Divide the rice between your bowls with the prawn and black bean curry spooned on top. Serve with the remaining lime wedges.