Prawn and Black bean curry
Calories
:
191 kcalProtein
:
12.1g proteinTotal
:
15 minutesDifficulty
:
Medium Allergens:
- Celery
- May contain traces of allergens
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
serving amount
120 grams
King Prawns
2 tsp
Caribbean Adobo
1 carton(s)
Finely Chopped Tomatoes
1 carton(s)
Black Beans
1 unit(s)
Lime
1 sachet(s)
Ginger Puree
1 sachet(s)
Vegetable Stock Powder
1 unit(s)
Green Pepper
(May contain traces of: Celery)
125 grams
Baby Spinach
1 bunch(es)
Coriander
1 pouch(es)
Brown Rice & Quinoa
Nutritional information
Energy (kJ)801 kJ
Energy (kcal)191 kcal
Fat2.6 g
of which saturates0.6 g
Carbohydrate23.1 g
of which sugars10.8 g
Dietary Fibre15.7 g
Protein12.1 g
Salt1.1 g
Potassium82.5 mg
Calcium7.5 mg
Iron0.2 mg
Always refer to the product label for the most accurate ingredient and allergen information.
Instructions
1
- Halve the pepper and discard the core and seeds. Chop into small pieces.
- Roughly chop the coriander (stalk and all).
- Zest and cut the lime into wedges.
- 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.
2
- Heat a drizzle of oil in a large pan over medium-high heat. - When hot, add the chopped pepper and stir-fry until softened and slightly coloured, 4-5 mins.- Drain and rinse the black beans using a sieve.
3
- Once softened, stir the ginger and Caribbean abodo spice into the pan. - Cook for 1 minute then add the beans, finely chopped tomatoes and chicken stock. Stir to dissolve the stock.- Bring to the boil, then reduce the heat.
4
- Add the prawns and spinach into the sauce. - Stir to wilt the spinach.- Cook until the prawns are cooked, 3-5 mins, stirring occasionally.- IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle!
5
- Cook the brown rice and quinoa according to pack instructions.
6
- Once your prawns are cooked, stir half the coriander into the sauce. - Pop the rice into a large bowl and mix in the rest of the coriander and squeeze in the juice of half the lime.- Divide the rice between your bowls with the prawn and black bean curry spooned on top.- Serve with the remaining lime wedges. Enjoy!
