Pronto Prawn and Black Bean Caribbean-Style Curry
with Fluffy Rice
Vibrant, fresh, and wholesome, our 15-minute prawn and black bean curry is the perfect thing for busy evenings. King prawns, black beans and green pepper are combined in a rich tomatoey sauce and seasoned with our specially blended Caribbean Adobo spice (a fragrant mix of white cumin seeds, red chillies, fennel seeds and oregano) for a taste that will take your curry game to the next level. Served with nutty brown rice and quinoa to keep you feeling full and satisfied, and finished off with a squeeze of fresh lime, it’s a great dish to enjoy for a nourishing mid-week dinner.
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
1
KNORR Vegetable Stock
200
Coconut Milk
150
Basmati Rice
150
King Prawns
(Contains Crustaceans)
15
Tomato Puree
1
Garlic Clove
½
Black Beans
1
Lime
1
Caribbean Style Jerk
125
Baby Spinach
Not included in your delivery
100
Water for the Curry
Nutritional information
Utensils
Instructions
Bring a large saucepan of water to the boil with 1/4 tsp of salt. Zest and cut the lime into wedges. Peel and grate the garlic (or use a garlic press). Pop the prawns and the lime zest in a bowl. Season with salt and pepper. Toss to coat, then set to one side.
Add the rice to the boiling water and cook for 12 mins. Drain in a sieve then return to the saucepan and set aside. Meanwhile, drain and rinse the black beans in a sieve.
Heat a drizzle of oil in a large pan over medium heat. Add the garlic, jerk spice mix and tomato puree and cook, stirring regularly, until fragrant, 2 mins. Pour in the coconut milk, vegetable stock pot and water (see ingredients for amount). Stir to dissolve stock, add the black beans and bring to a simmer. Add a pinch of salt and pepper.
Stir the prawns into the sauce. Cook until the prawns are cooked, 5 mins, stirring occasionally. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle!
Once the prawns are almost cooked, add the spinach to the curry, a handful at a time, stirring until it has wilted in to the sauce. Fluff up the rice with a fork, squeeze half the lime juice.
Once the spinach has wilted, season to taste with salt and pepper. Divide the rice between your bowls with the prawn and black bean curry spooned on top. Serve with the remaining lime wedges. Enjoy!
