Korma Style Double Prawn Curry
with green beans, broccolini and quinoa
This curry is spiced, but characteristically for a korma, in a pleasingly mild manner. Prawns, green beans and broccolini bulk out the plate while chilli adds as much bite as you like!
Tags:
Eat Me First
•Quick
Allergens:
Mustard
•Milk
The quantities provided above are averages only.
Total Time20 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
300 grams
Prawns
2 sachet(s)
North Indian Style Spice Mix
1 sachet(s)
Korma Curry Paste
(Contains Mustard)
110 grams
Creme Fraiche
(Contains Milk)
75 grams
Green Beans
75 grams
Broccolini
1 unit(s)
Chilli
1 sachet(s)
Vegetable Stock
170 grams
Quinoa
1 unit(s)
Shallot
Not included in your delivery
½ tsp
Sugar
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Energy (kJ)2833 kJ
Energy (kcal)677 kcal
Fat24.8 g
of which saturates10.2 g
Carbohydrate71 g
of which sugars9.6 g
Dietary Fiber5.9 g
Protein40 g
Cholesterol156 mg
Salt4.61 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Sieve
•Pan with Lid
•Pot with Lid
Cooking Steps
1
- Rinse the quinoa. Boil 280ml salted water (per 2P) in a medium pot with a tight-fitting lid.
- Add the quinoa and half the stock. Reduce the heat to medium-high, cover and cook for 4-5 mins.
- Reduce the heat to medium-low and cook, covered, a further 7-8 mins. Remove from the heat and cover to keep warm.
- Meanwhile, halve, peel and chop the shallot into small pieces.
- Trim the green beans, then chop into thirds.
2
- Chop the broccolini into thirds.
- Halve the chilli and discard the core and seeds. Finely chop.
- Place a pan over medium-high heat with a drizzle of oil.
- Add the shallot, green beans, broccolini and prawns. Season with salt and pepper. IMPORTANT: Wash hands and equipment after handling raw prawns.
- Cook, stirring occasionally, 4-5 mins.
3
- Add North Indian spice and half the chilli (use less if you don't like spice). Fry for 1 min.
- Pop in korma paste, creme fraiche, remaining stock, 2 tbsp water (per 2P) and ½ tsp sugar (per 2P).
- Cover and simmer until prawns are cooked through, 2-3 mins. IMPORTANT: Prawns are cooked when pink on the outside and opaque in the middle.
- Add a splash of water to loosen the sauce if needed. Once ready, season to taste with salt and pepper.
4
- Divide the quinoa between bowls.
- Top with the prawn curry.
- Scatter over the remaining chilli (use less if you don't like spice).
