Super Quick Prawn, Chickpea and Mango Chutney Curry
with Basmati Rice and Toasted Flaked Almonds
Ready in just 15 minutes, this Super Quick Prawn and Mango Chutney Curry is a mild but delicious prawn curry. The flavour here comes from korma curry paste and sweet mango chutney.
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
1 sachet(s)
Curry Powder Mix
50 grams
Korma Curry Paste
(Contains Mustard)
1 carton(s)
Chickpeas
75 grams
Creme Fraiche
(Contains Milk)
10 grams
Vegetable Stock Paste
40 grams
Mango Chutney
100 grams
Baby Spinach
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
Nutritional information
Utensils
Instructions
- Boil a half-full kettle.
- Pour it into a saucepan with 0.25 tsp salt on high heat.
- Boil the rice, 10-12 mins.
- Meanwhile, heat a drizzle of oil in a saucepan. Drain the prawns.
- When hot, add the curry powder, korma curry paste. Fry, 30 secs.
- Stir in the prawns, chickpeas and their liquid, creme fraiche, veg stock paste and mango chutney. Bring to the boil.
- Simmer, 5-6 mins. IMPORTANT: Wash hands and utensils after handling raw prawns. Cook so they're opaque in the middle.
- Add the spinach to the curry in handfuls, making sure it's piping hot, 1-2 mins.
- Stir in the butter (see pantry).
- Season with salt and pepper.
- Once the rice is cooked, drain, pop back in the pan and cover.
- Share the rice between your bowls.
- Top with the prawns and curried chickpeas.
- Sprinkle over the flaked almonds.
Enjoy!
