Creamy Prawn and Chickpea Korma
with Basmati Rice, Peas and Sesame Seeds
A comforting and mildly spiced Indian favourite, korma sauce pairs well with any kind of veg or protein. Here, this veg-filled version heroes chickpeas and prawns and will be on your table in less than 25 minutes.
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.
Ingredients
150 grams
Basmati Rice
2 unit(s)
Garlic Clove
1 sachet(s)
Curry Powder Mix
50 grams
Korma Curry Paste
(Contains Mustard)
1 carton(s)
Chickpeas
150 grams
Creme Fraiche
(Contains Milk)
10 grams
Vegetable Stock Paste
40 grams
Mango Chutney
120 grams
Peas
40 grams
Baby Spinach
5 grams
Roasted White Sesame Seeds
(Contains Sesame May contain Nuts, Peanut)
150 grams
King Prawns
(Contains Crustaceans)
Not included in your delivery
100 milliliter(s)
Water for the Curry
Nutritional information
Utensils
Instructions
a) Boil a half-full kettle.
b) Pour the boiled water into a large saucepan with 1/4 tsp salt on high heat. Add the rice and cook for 10-12 mins.
c) Drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.
a) Meanwhile, peel and grate the garlic (or use a garlic press).
b) Heat a drizzle of oil in a large frying pan on medium-high heat.
c) Add the garlic, curry powder mix and korma curry paste to the pan and fry until fragrant, 1 min.
a) Meanwhile, drain and rinse the chickpeas in a sieve. Drain the prawns. IMPORTANT: Wash hands and utensils after handling raw prawns.
a) Stir the prawns, chickpeas, creme fraiche, veg stock paste and the water for the curry (see pantry for amount) into the pan.
b) Bring to a boil, then reduce the heat and simmer until slightly thickened, 5-6 mins. IMPORTANT: Cook so the prawns are opaque in the middle.
a) When the curry has thickened, stir in the mango chutney and peas.
b) Add the spinach a handful at a time until wilted and piping hot, 1-2 mins.
c) Season with salt and pepper.
a) Share the rice between your serving bowls.
b) Spoon over the prawn and chickpea korma.
c) Sprinkle over the sesame seeds to finish.
Enjoy!
