The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Creamy Cardamon King Prawn Curry
Who said weeknight meals had to be boring? This Korma-style curry stars juicy responsibly-sourced king prawns and fragrant black and green cardamom. Serve with green beans on the side and rice to soak up all the sauce. As a final touch? Top with cashew nuts
8 plants
Serving size
Ingredients
- 30g cashew nuts (Nuts)
- 200g baby tomatoes
- 1 onion
- 1 tbsp curry powder (Turmeric Ground, Coriander Ground, Onion Powder, Garlic Powder, Ground Fenugreek, Fennel Seed, Chilli Powder, Pepper Black Ground, Salt)
- 6 black cardamom pods
- ¾ tsp green cardamom powder (green cardamom powder)
- 200ml coconut milk (Coconut, Water)
- 80g baby spinach
- 40g creamed coconut
- 6 tbsp korma paste (Mustard) (Water, Curry Powder (Coriander, Turmeric, Fenugreek, Chilli, Sea Salt, Fennel, Cumin, Mustard, Black Pepper), Sunflower Oil, Tomato Puree, Garlic, Ginger, Date Syrup, Salt, Desiccated Coconut, Coriander Leaf, Acetic Acid, Ground Turmeric, Ground Cumin, Cornflour)
- 200g brown rice (brown rice (100%))
- 360g raw peeled king prawns (Crustaceans) (King prawn (99%), Salt)
- 240g green beans
Nutritional Information
Calories: 544
Protein: 26g
Carbs: 53g
Fat: 24g
Creamy Cardamon King Prawn Curry
Who said weeknight meals had to be boring? This Korma-style curry stars juicy responsibly-sourced king prawns and fragrant black and green cardamom. Serve with green beans on the side and rice to soak up all the sauce. As a final touch? Top with cashew nuts
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Cooking Instructions
Before you start
- Bring a large saucepan filled with salted water to a boil
- Pull out a sieve, a large frying pan & a measuring jug
Get the rice on
- Add the rice to the saucepan and boil for 25-30 mins, until cooked, then drain
Prep the veg
- Finely slice the onion. Halve the tomatoes. Trim the green beans and cut into thirds. Rinse the spinach
Build the dish
- Heat the large frying pan with 1 tsp oil on medium-high heat. Once hot, add the prawns, green beans, onion and black cardamon pods. Season with salt and pepper
- Cook for 4 mins, until golden brown
Get your simmer on
- Add the tomatoes, korma paste, green cardamom and curry powder to the pan. Cook for 3 mins, until the tomatoes have broken down slightly
- Stir in the coconut milk, creamed coconut and 100ml hot water. Bring to a boil and simmer for a further 3-4 mins, until the prawns are cooked through and the green beans are soft
- Add the spinach in the final minute and cook until wilted. Remove the black cardamom pods and discard. Season to taste
Plate up
- Check your prawns are cooked through; they should be opaque, firm and steaming hot
- Serve the prawn curry in bowls with the rice alongside. Scatter over the cashews
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