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Prawn Korma Naan

With Pea Shoot Salad
Recipe Development Team
Recipe Development TeamUpdated on November 04, 2025
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Calories
: 
629 kcal
Protein
: 
26.9g protein
Total
: 
10 minutes
Difficulty
: 
Medium
Allergens:
  • Cereals containing gluten
  • Milk
  • Wheat
  • Crustaceans
  • Mustard
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

40 grams

Pea Shoots

300 grams

Pre-Cooked Diced Potato

40 grams

Mango Chutney

2 unit(s)

Plain Naans

(Contains: Cereals containing gluten, Milk, Wheat)

1 pot(s)

Nigella Seeds

1 unit(s)

Lime

150 grams

King Prawns

(Contains: Crustaceans)

50 grams

Korma Curry Paste

(Contains: Mustard)

75 grams

Low Fat Natural Yoghurt

(Contains: Milk)

1 bunch(es)

Mint

Not included in your delivery

1 tbsp

Olive Oil

Energy (kJ)2633 kJ
Energy (kcal)629 kcal
Fat17.9 g
of which saturates2.6 g
Carbohydrate81.3 g
of which sugars18 g
Dietary Fibre5.4 g
Protein26.9 g
Salt3.2 g
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

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

When hot, Add the diced potatoes and cook stirring frequently until piping hot, 3-4 mins.

add the prawns and cook until pink on the outside and no longer translucent inside , 2 mins.


2

  • Meanwhile, pick the mint leaves from their stalks and roughly chop (discard the stalks).

  • In a small bowl combine the chopped mint and half the yogurt.

  • In another bowl combine the oil (see ingredients for amount) with the juice of half the lime.

  • Add the pea shoots to the bowl and toss to dress.

    • 3

    Add the korma paste and mango chutney to the prawns and potato. Stir well to coat.

    Add half the nigella seeds and the remaining yogurt.

    Remove from the heat and stir to combine.

    Pop a naan on each of your plates, top with some of the salad.

    Share the prawns on top with a spoonful of mint yogurt.

    Scatter over the remaining nigella seeds and serve with the remaining salad and a slice of the leftover lime.

    Enjoy!

    4
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