Pasanda Spiced Prawn and Sweet Potato Curry
with Courgette, Rice and Flaked Almonds
Fragrant and gently spiced, Pasanda style seasoning is the perfect match for any rich and creamy curry. Made with spices common in Indian cuisine, this spice mix contains ingredients such as ground cumin, turmeric, cardamom and crushed black pepper.
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
200 grams
Diced Sweet Potato
1 unit(s)
Courgette
(May contain Celery)
2 unit(s)
Garlic Clove
150 grams
King Prawns
(Contains Crustaceans)
30 grams
Tomato Puree
1 sachet(s)
Pasanda Style Seasoning
75 grams
Creme Fraiche
(Contains Milk)
10 grams
Vegetable Stock Paste
15 grams
Toasted Flaked Almonds
(Contains Nuts May contain Sesame, Nuts, Peanut)
Not included in your delivery
300 milliliter(s)
Water for the Rice
1 tsp
Sugar
100 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
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).
Pop the diced sweet potato onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden and tender, 20-22 mins. Turn halfway through.
Meanwhile, trim the courgette, then quarter lengthways. Chop into 2cm chunks.
Peel and grate the garlic (or use a garlic press).
Drain the prawns. IMPORTANT: Wash your hands and equipment after handling raw prawns.
Heat a drizzle of oil in a large frying pan on high heat. When hot, add the courgette and cook until charred, 6-8 mins total. Turn only every couple of mins. Season with salt and pepper.
Once charred, lower the heat to medium and stir in the garlic, tomato puree and pasanda style seasoning (add less if you'd prefer things milder). Cook until fragrant, 1 min.
Add the creme fraiche, vegetable stock paste, sugar and water for the sauce (see pantry for both amounts) to the courgette pan. Stir to combine and bring to the boil.
Stir in the prawns and simmer until cooked through, 5-6 mins. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle.
Stir the roasted sweet potato into the curry. Taste and season with salt and pepper if needed. Add a splash of water if it's a little too thick.
Fluff up the rice with a fork, then share between your bowls.
Top with the prawn curry. Sprinkle over the flaked almonds to finish.
Enjoy!
