with Basmati Rice and Toasted Flaked Almonds
Ready in just 15 minutes, this Super Quick Prawn and Mango Chutney Curry is a mild but delicious prawn curry. The flavour here comes from korma curry paste and sweet mango chutney.
Allergens
Utensils
Tags
Basmati Rice
150 grams
Curry Powder Mix
1 sachet(s)
Korma Curry Paste
50 grams
Chickpeas
1 carton(s)
Creme Fraiche
75 grams
Vegetable Stock Paste
10 grams
Mango Chutney
40 grams
Baby Spinach
100 grams
Toasted Flaked Almonds
15 grams
King Prawns
150 grams
Butter
20 grams
- Boil a half-full kettle.
- Pour it into a saucepan with 0.25 tsp salt on high heat.
- Boil the rice, 10-12 mins.
- Meanwhile, heat a drizzle of oil in a saucepan. Drain the prawns.
- When hot, add the curry powder, korma curry paste. Fry, 30 secs.
- Stir in the prawns, chickpeas and their liquid, creme fraiche, veg stock paste and mango chutney. Bring to the boil.
- Simmer, 5-6 mins. IMPORTANT: Wash hands and utensils after handling raw prawns. Cook so they're opaque in the middle.
- Add the spinach to the curry in handfuls, making sure it's piping hot, 1-2 mins.
- Stir in the butter (see pantry).
- Season with salt and pepper.
- Once the rice is cooked, drain, pop back in the pan and cover.
- Share the rice between your bowls.
- Top with the prawns and curried chickpeas.
- Sprinkle over the flaked almonds.
Enjoy!
3362
kJ
Energy (kJ)
804
kcal
Energy (kcal)
34.4
g
Fat
14.6
g
of which saturates
95.5
g
Carbohydrate
16.3
g
of which sugars
11.1
g
Dietary Fibre
29.3
g
Protein
4.59
g
Salt
with Basmati Rice and Toasted Flaked Almonds
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with Basmati Rice and Toasted Flaked Almonds
with Basmati Rice and Toasted Flaked Almonds
with Basmati Rice, Tamarind Chutney and Toasted Flaked Almonds
with Basmati Rice and Toasted Flaked Almonds
with Basmati Rice and Toasted Flaked Almonds
