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Prawn Tikka Masala
Prawn Tikka Masala

Prawn Tikka Masala

with Cumin Rice, Spinach and Peas

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Ready in just 25 minutes, this Super Quick Chicken Tikka Masala is quick and full of flavour. Masala curries are versatile tomato-based dishes that work with a variety of proteins and vegetables. Here, we're making a speedy version with prawns.

Tags:
Calorie Smart
•Pescatarian
•New
Allergens:
Crustaceans
•Milk

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.

Total30 minutes
Active 20 minutes
DifficultyMedium

Ingredients

serving amount

150 grams

Basmati Rice

1 sachet(s)

White Cumin Seeds

3 unit(s)

Garlic Clove**

150 grams

King Prawns

(Contains: Crustaceans)

75 grams

Tikka Masala Paste

30 grams

Tomato Puree

75 grams

Creme Fraiche

(Contains: Milk)

10 grams

Vegetable Stock Paste

40 grams

Baby Spinach

120 grams

Peas

1 pinch

Chilli Flakes

Not included in your delivery

300 milliliter(s)

Water for the Rice

1 tsp

Sugar

100 milliliter(s)

Water for the Curry

Nutritional information

Energy (kJ)2421 kJ
Energy (kcal)579 kcal
Fat18.8 g
of which saturates8.2 g
Carbohydrate83.5 g
of which sugars10 g
Dietary Fibre9.2 g
Protein23.1 g
Salt3.6 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Medium Saucepan
•Lid
•Garlic Press
•Large Frying Pan

Instructions

Cook the Cumin Rice
1

Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.

Stir in the rice, cumin seeds and 1/4 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.

Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Get Prepped
2

Meanwhile, peel and grate the garlic (or use a garlic press).

Drain the prawns. IMPORTANT: Wash your hands and equipment after handling raw prawns.

Start the Curry
3

When the rice has 10 mins remaining, heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the tikka masala paste, tomato puree and garlic. Fry until fragrant, 1 min.

Curry On
4

Stir the creme fraiche, vegetable stock paste, sugar and water for the curry (see pantry for both amounts) into the frying pan and bring to the boil. 

Stir in the prawns, reduce the heat to a simmer and cook for 5-6 mins. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle.

Add the Spinach
5

Once the prawns are cooked, add the spinach to the curry a handful at a time until wilted and piping hot, 1-2 mins. Stir in the peas. 

Season with salt and pepper. Add a splash of water if it's a little too thick.

Serve Up
6

Share the rice between your serving bowls.

Spoon over your prawn tikka masala. Sprinkle over the chilli flakes (add less if you'd prefer things milder).

Enjoy!

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Explore Similar Recipes

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