Prawn and Sweet Potato Pasanda Spiced Curry
with Cumin Rice and Flaked Almonds
Pasanda curries are fragrant and gently spiced Indian dishes that are usually rich and creamy. Here, we've got prawns, sweet potato, peas and cumin rice, perfect for soaking up the delicious flavour of the pasanda curry sauce.
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
2 unit(s)
Sweet Potato
150 grams
Basmati Rice
1 sachet(s)
White Cumin Seeds
2 unit(s)
Garlic Clove
30 grams
Tomato Puree
1 sachet(s)
Pasanda Style Seasoning
10 grams
Vegetable Stock Paste
150 grams
Creme Fraiche
(Contains Milk)
120 grams
Peas
40 grams
Mango Chutney
15 grams
Toasted Flaked Almonds
(Contains Nuts May contain Sesame, Nuts, Peanut)
150 grams
King Prawns
(Contains Crustaceans)
Not included in your delivery
20 grams
Butter
300 milliliter(s)
Water for the Rice
100 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 240°C/220°C fan/gas mark 9.
Chop the sweet potatoes into 2cm chunks (no need to peel).
Pop them 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, 20-22 mins. Turn halfway through.
Pop a deep saucepan (with a tight-fitting lid) on medium heat. Once hot, add the butter (see pantry for amount). When melted, stir in the rice and cumin seeds until coated, 1 min.
Add 1/4 tsp salt and the water for the rice (see pantry for amount) 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).
Meanwhile, peel and grate the garlic (or use a garlic press). Drain the prawns.
When the sweet potato has 5 mins remaining, heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the prawns, garlic, tomato puree and pasanda style seasoning (add less if you'd prefer things milder). Cook for 1 min.
Stir in the veg stock paste, creme fraiche and water for the sauce (see pantry for both amounts). Bring to the boil, then lower the heat and simmer until slightly reduced, 3-4 mins.
Once reduced, stir through the roasted sweet potato and peas. Simmer until piping hot, 1-2 mins.
Stir the mango chutney through the sauce. 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 and share between your bowls. Top with the sweet potato curry.
Sprinkle over the flaked almonds to finish.
Enjoy!
