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Creamy Tiger Prawn Tikka Masala with Mangetout
Our succulent, sustainably-sourced tiger prawns go great with bold tikka spices in this classic curry. Warm ginger, silky coconut milk and ground almonds make this curry ultra luxurious. On the side? Tender mangetout and nutty fibre-rich brown rice to soak up all the juices.
7 plants
Serving size
Ingredients
- 4cm fresh ginger
- 400ml coconut milk (Coconut, Water)
- 3 garlic clove
- 2 shallot
- 2 tbsp ground almonds (Nuts)
- 2 tsp curry powder (Turmeric, coriander, onion, garlic, fenugreek, fennel, chilli powder, black pepper, salt)
- 500g steamed brown basmati rice (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 2 tbsp tikka paste (Mustard) (Water, Rapeseed Oil, Smoked Paprika, Garlic, Turmeric, Curry powder (Turmeric, Coriander, Yellow MUSTARD Flour, Onion Powder, Garlic Powder, Fenugreek, Fennel, Salt, Chilli Powder, Ground Black Pepper), Cumin, Coriander, Salt, Tamarind extract, Coriander leaf, Acetic acid, Cayenne pepper, Cornflour, Roast cumin seeds)
- 360g black tiger prawns (Crustaceans) (Tiger prawns (99%), salt)
- 1 handful of fresh coriander
- 200g baby tomatoes
- 160g mangetout
Nutritional Information
Calories: 518
Protein: 24g
Carbs: 41g
Fat: 28g
Creamy Tiger Prawn Tikka Masala with Mangetout
Our succulent, sustainably-sourced tiger prawns go great with bold tikka spices in this classic curry. Warm ginger, silky coconut milk and ground almonds make this curry ultra luxurious. On the side? Tender mangetout and nutty fibre-rich brown rice to soak up all the juices.
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Cooking Instructions
Before you start
- Pull out 2 large frying pans.
prep & soften the veg
- Finely dice the shallots. Finely chop or grate the garlic and ginger.
- Roughly dice the tomatoes.
- Heat the pan with 1 tbsp oil on medium heat.
- Once the pan is hot, add the shallots, garlic and ginger and cook for 4-5 mins, until softening.
Make the sauce
- Add the tomatoes to the frying pan along with the curry powder and tikka paste.
- Cook for 1 min, then add the ground almonds and coconut milk.
- Simmer for 5 mins, until the sauce has thickened.
Cook the prawns
- Add the prawns to the tikka sauce
- Simmer for 10-12 mins, until the prawns are pink and cooked through.
- Season to taste with salt and pepper.
Meanwhile, cook the rice
- Meanwhile, roughly chop the coriander.
- Heat the second pan with 1 tsp oil on medium-high heat.
- Add the mangetout and cook for 2-3 mins, until starting to char.
- Add the rice to the pan and break it up with a wooden spoon.
- Add a splash of water and cook for 2-3 mins, until the rice is piping hot and the mangetout are cooked.
- Stir in half the coriander.
Finish the curry
- Check your prawns are cooked through; they should be opaque, firm and steaming hot.
- Stir the remaining coriander into the curry.
Plate up
- Serve the mangetout and rice in bowls, with the prawn tikka masala on top.
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