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!
Allergens
Utensils
Tags
Prawns
300 grams
North Indian Style Spice Mix
2 sachet(s)
Korma Curry Paste
1 sachet(s)
Creme Fraiche
110 grams
Green Beans
75 grams
Broccolini
75 grams
Chilli
1 unit(s)
Vegetable Stock
1 sachet(s)
Quinoa
170 grams
Shallot
1 unit(s)
Sugar
0.5 tsp
Salt
to taste
Pepper
to taste
Oil
to taste
Water
to taste
- 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.
- 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.
- 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.
- Divide the quinoa between bowls.
- Top with the prawn curry.
- Scatter over the remaining chilli (use less if you don't like spice).
2833
kJ
Energy (kJ)
677
kcal
Energy (kcal)
24.8
g
Fat
10.2
g
of which saturates
71
g
Carbohydrate
9.6
g
of which sugars
5.9
g
Dietary Fiber
40
g
Protein
156
mg
Cholesterol
4.61
g
Salt
