Warming Prawn Sweet Potato, Peanut and Coconut Curry
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Warming Prawn Sweet Potato, Peanut and Coconut Curry

with Mixed Beans and Jasmine Rice

Spiced with chermoula and ginger, our Warming Sweet Potato, Peanut and Coconut Curry is a perfect veggie dinner. This comforting curry heroes sweet potato and mixed beans to absorb all the delicious flavours.

Allergens:
Peanut
•Crustaceans

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.

Preparation Time35 minutes
Cooking time10 minutes
DifficultyEasy

Ingredients

serving amount

150 grams

Jasmine Rice

1 unit(s)

Lime

1 carton(s)

Mixed Beans

30 grams

Tomato Puree

15 grams

Ginger Puree

1 sachet(s)

Chermoula Spice Mix

180 milliliter(s)

Coconut Milk

10 grams

Vegetable Stock Paste

30 grams

Peanut Butter

(Contains Peanut May contain Nuts)

200 grams

Diced Sweet Potato

150 grams

King Prawns

(Contains Crustaceans)

Not included in your delivery

300 milliliter(s)

Water for the Rice

1 tbsp

Honey

150 milliliter(s)

Water for the Curry

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Nutritional information

Energy (kJ)3337 kJ
Energy (kcal)798 kcal
Fat26.4 g
of which saturates15.7 g
Carbohydrate104.5 g
of which sugars17.1 g
Protein33.1 g
Salt3.53 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Lidded saucepan
•Chopping Board
•Sieve
•Knife
•Large Oven-Proof Pan
•Lid
•Fork

Instructions

1

Preheat your oven to 220°C/200°C fan/gas mark 7.

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

Stir in the rice and 0.25 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).

2

Meanwhile, halve the lime.

Drain and rinse the mixed beans in a sieve.

3

Heat a drizzle of oil in a large, wide-bottomed ovenproof pan on medium heat. TIP: If you don't have an ovenproof pan, use a normal pan and transfer to an ovenproof dish before baking.

Once hot, add the tomato puree, ginger puree and chermoula spice mix (add less if you'd prefer things milder). Cook until fragrant, 1-2 mins.

4

Add the prawns, coconut milk, vegetable stock paste, peanut butter, honey and water for the curry (see pantry for both amounts). TIP: If your peanut butter has hardened, pop it in a bowl of hot water for 1 min to loosen. Season with salt and pepper. Stir to combine and bring to the boil.

Stir in the sweet potato and mixed beans, then pop a lid on the pan (or cover with foil) and bake on the middle shelf of your oven, 18-20 mins. IMPORTANT: Wash hands and utensils after handling raw prawns. Cook so they're opaque in the middle.

5

When everything's ready, remove the curry from the oven and squeeze in half the lime juice.

Taste and season with salt and pepper if needed. Add a splash of water if it's a little thick. Stir to combine.

6

Fluff up the rice with a fork, then share between your bowls.

Top with the prawn, sweet potato and peanut curry.

Cut the remaining lime into wedges and serve alongside.

Enjoy!

7

Step 4 MOD: If you’re adding prawns, drain them, then add them to the pan with the curry ingredients. Continue as instructed, the prawns will cook through while simmering. IMPORTANT: Wash hands and utensils after handling raw prawns. Cook so they're opaque in the middle.