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Prawn Korma and Basmati Rice
Prawn Korma and Basmati Rice

Prawn Korma and Basmati Rice

with Chickpeas, Peas and Sesame Seeds

Recipe Development Team
Recipe Development TeamPublished on March 27, 2024
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Looking for a quick and tasty midweek dinner option? Try cooking up our Prawn Korma and Basmati Rice in just 20-25 minutes for a delicious and speedy meal.

Allergens:
Senf
•Milk
•Celery
•Sesamzaad
•Crustaceans

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.

Total20 minutes
Active 20 minutes
DifficultyEasy

Ingredients

serving amount

150 grams

Basmati Rice

2 unit(s)

Garlic Clove**

1 sachet(s)

Curry Powder Mix

50 grams

Korma Curry Paste

(Contains: Senf)

1 carton(s)

Chickpeas

150 grams

Creme Fraiche

(Contains: Milk)

10 grams

Vegetable Stock Paste

(Contains: Celery)

40 grams

Mango Chutney

120 grams

Peas

40 grams

Baby Spinach

5 grams

Roasted White Sesame Seeds

(Contains: Sesamzaad May contain traces of: Schalenfrüchte, Erdnüsse)

150 grams

King Prawns

(Contains: Crustaceans)

Not included in your delivery

100 milliliter(s)

Water for the Curry

Nutritional information

Energy (kJ)3569 kJ
Energy (kcal)853 kcal
Fat35.9 g
of which saturates16.8 g
Carbohydrate104.3 g
of which sugars20.3 g
Dietary Fibre6.8 g
Protein30.3 g
Salt4.5 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Sieve
•Kettle
•Large Saucepan
•Grater
•Large Frying Pan

Cooking Instructions and Tips

Get Started
1

a) Boil a half-full kettle.

b) Pour the boiled water into a large saucepan with 1/4 tsp salt on high heat. Add the rice and cook for 10-12 mins. 

c) Drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.

Fry the Prawns
2

a) Meanwhile, peel and grate the garlic (or use a garlic press). Drain the prawns. IMPORTANT: Wash hands and utensils after handling raw prawns.

b) Heat a drizzle of oil in a large frying pan on medium-high heat.

c) Add the prawns and stir-fry, 2-3 mins.

d) Stir in the garlic, curry powder mix and korma curry paste to the pan and fry until fragrant, 1 min.

Bring on the Chickpeas
3

a) Meanwhile, drain and rinse the chickpeas in a sieve.

Build the Flavour
4

a) Stir the chickpeas, creme fraiche, veg stock paste and the water for the curry (see pantry for amount) into the pan.

b) Bring to a boil, then reduce the heat and simmer until slightly thickened, 3-4 mins. IMPORTANT: Cook so the prawns are opaque in the middle.

Add the Veg and Chutney
5

a) When the curry has thickened, stir in the mango chutney and peas.

b) Add the spinach a handful at a time until wilted and piping hot, 1-2 mins.

c) Season with salt and pepper.

Serve
6

a) Share the rice between your serving bowls.

b) Spoon over the prawn korma.

c) Sprinkle over the sesame seeds to finish.

Enjoy!

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Explore Similar Recipes

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