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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

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 600 calories
Allergens:CrustaceansCelery
Preparation Time15 minutes
Difficulty levelLevel 2
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

150 grams

King Prawns

(ContainsCrustaceans)

½ pack(s)

Black Beans

½ sachet

Tomato Puree

1 unit(s)

Garlic Clove

1 pot(s)

Jerk Spice Mix

1 pot(s)

KNORR Vegetable Stock

(ContainsCelery)

1 unit(s)

Lime

1 pack(s)

Baby Spinach

200 milliliter(s)

Coconut Milk

100 milliliter(s)

Water for Curry

150 grams

Basmati Rice

Nutritional information
Nutritional informationarrow down iconarrow down icon
Energy (kJ)2510 kJ
Energy (kcal)600 kcal
Fat21.0 g
of which saturates17.0 g
Carbohydrate72 g
of which sugars5.0 g
Protein27 g
Salt5.23 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
Cutting board
Garlic Press
Grater
Knife
Saucepan
Sieve
Frying Pan
Instructionsarrow up iconarrow up icon
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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.

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.

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.

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!

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.

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!