Mild Prawn Korma

with Hidden Fruit and Veg

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family-friendly
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family-friendly
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Instructions

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1 Prep vegetables

Peel and very finely chop the onion. Grate the red apple and zucchini. Peel and finely grate the ginger (tip: use a spoon to peel the ginger). Split the cardamom pods open with the back of a knife.

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2 Boil rice

Add the basmati rice, measured water and salt to a pan with a lid and bring to a boil over high heat. Once boiling, reduce the heat to low and cook with the lid on for 10-12 min or until all the water has absorbed and the rice is cooked. Remove from the heat and keep covered until serving. Fluff with a fork before serving.

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3 Sweat onions

Meanwhile, heat a large non-stick pan over a medium-low heat with a drizzle of oil. Once hot, add the chopped onion with a pinch of salt and fry for 8 min without letting it burn.

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4 Make sauce

Add the apple, zucchinigingerbuttergarlic pastecardamom podsturmeric powder and curry powder to the pan and cook for 2 min until fragrant. Add the watercoconut cream and stock cube and simmer, uncovered for 5-10 min until thickened.

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5 Add prawns

Once thickened, add the honey and prawns. Simmer for a final 4 min. 

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6 Serve

Meanwhile, cut the limes into wedges. Serve the prawn korma over the basmati rice and garnish with a lime wedge.

Tips for fussy eaters

Leave the cardamom out! Blend the sauce prior to adding the prawns.

Pro tip

Toast the spices in a dry pan first for extra flavour.

Two of your five a day are hidden in this delicious Indian korma!

Cooking Time: 30 min

Cals 777 · Prot 33 · Carbs 93 · Fat 26

Ingredients

Number of people

Curry

Prawns 350 Grams
White onion 1 Piece
Red apple 1 Piece
Zucchini small 1 Piece
Ginger 30 Grams
Cardamom pods 4 Pieces
Vegetable oil 1 Tbsp
Salt 1 Tsp
Salted butter 30 Grams
Garlic paste 10 Grams
Turmeric powder 2 Grams
Curry powder 5 Grams
Water 100 ML
Coconut cream 200 Grams
Vegetable stock cube 1 Piece
Honey 20 Grams

Rice

Basmati rice 150 Grams
Water 350 ML
Salt 1 Tsp

To serve

Lime 1 Piece

Two of your five a day are hidden in this delicious Indian korma!

Cooking Time: 30 min

Cals 777 · Prot 33 · Carbs 93 · Fat 26

Instructions

photo

1 Prep vegetables

Peel and very finely chop the onion. Grate the red apple and zucchini. Peel and finely grate the ginger (tip: use a spoon to peel the ginger). Split the cardamom pods open with the back of a knife.

photo

2 Boil rice

Add the basmati rice, measured water and salt to a pan with a lid and bring to a boil over high heat. Once boiling, reduce the heat to low and cook with the lid on for 10-12 min or until all the water has absorbed and the rice is cooked. Remove from the heat and keep covered until serving. Fluff with a fork before serving.

photo

3 Sweat onions

Meanwhile, heat a large non-stick pan over a medium-low heat with a drizzle of oil. Once hot, add the chopped onion with a pinch of salt and fry for 8 min without letting it burn.

photo

4 Make sauce

Add the apple, zucchinigingerbuttergarlic pastecardamom podsturmeric powder and curry powder to the pan and cook for 2 min until fragrant. Add the watercoconut cream and stock cube and simmer, uncovered for 5-10 min until thickened.

photo

5 Add prawns

Once thickened, add the honey and prawns. Simmer for a final 4 min. 

photo

6 Serve

Meanwhile, cut the limes into wedges. Serve the prawn korma over the basmati rice and garnish with a lime wedge.

Tips for fussy eaters

Leave the cardamom out! Blend the sauce prior to adding the prawns.

Pro tip

Toast the spices in a dry pan first for extra flavour.

Ingredients

Number of people

Curry

Prawns 350 Grams
White onion 1 Piece
Red apple 1 Piece
Zucchini small 1 Piece
Ginger 30 Grams
Cardamom pods 4 Pieces
Vegetable oil 1 Tbsp
Salt 1 Tsp
Salted butter 30 Grams
Garlic paste 10 Grams
Turmeric powder 2 Grams
Curry powder 5 Grams
Water 100 ML
Coconut cream 200 Grams
Vegetable stock cube 1 Piece
Honey 20 Grams

Rice

Basmati rice 150 Grams
Water 350 ML
Salt 1 Tsp

To serve

Lime 1 Piece
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