Creamy King Prawn Korma with Rice & Roasted Broccoli

Serving size

1 person 2 people 4 people

Ingredients

40g creamed coconut
1 head of broccoli
200g baby tomatoes
1 onion
200ml coconut milk

(Coconut, Water)
3 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)
4 tsp ginger & garlic paste

(Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
2 tsp curry powder

(Turmeric Ground, Coriander Ground, Onion Powder, Garlic Powder, Ground Fenugreek, Fennel Seed, Chilli Powder, Pepper Black Ground, Salt)
1 handful of fresh coriander
1 unwaxed lime
500g steamed brown basmati rice

(Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
360g raw peeled king prawns (Crustaceans)

(King prawn (99%), Salt)

Allergens

Contains: Mustard, Crustaceans

Nutritional Information

Typical values	per 100g	per portion
Energy	104Kcal	510Kcal
	437kJ	2134kJ
Fat	5.3g	26g
of which saturates	3.1g	15g
Carbohydrates	10g	47g
of which sugars	1.7g	8.2g
Protein	5.1g	25g
Salt	0.25g	1.2g
Fibre	2.0g	9.7g

Back

7 plants

Creamy King Prawn Korma with Rice & Roasted Broccoli

Prep time: 15 mins

Total time: 25 mins

Cuisine: Indian

Food group: Shellfish

Silky korma – enriched with coconut, sweetened with onion and studded with coriander – is even more delicious when it features juicy, sustainably sourced prawns. Roasted broccoli gives you those essential greens. Nutty brown rice to soak up all the sauce

Cooking Instructions

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.

Before you start

Preheat the oven to 240C / fan 220C / gas mark 9
Line a baking tray with parchment paper
Boil a half-full kettle
Pull out 2 large frying pans, a measuring jug & a sieve

Prep & roast the broccoli

Finely dice the onion. Halve the tomatoes. Cut the broccoli into small florets. Dissolve the creamed coconut in the jug with 100ml boiling water
Place the broccoli onto the lined baking tray and toss with 2 tsp oil and a pinch of salt and pepper. Roast for 10-15 mins, until golden and cooked through

Start the curry

Heat a large frying pan with 1 tbsp oil on medium-high heat. Once hot, add the onion and cook for 4-5 mins, until softening. Season with salt and pepper
Stir in the curry powder, ginger & garlic paste and korma paste and cook for 1 min
Add the tomatoes, coconut milk and coconut mixture and bring to a simmer

Simmer simmer

Add the prawns to the sauce and simmer for 9 mins, stirring frequently, until the sauce thickens and the prawns are pink and cooked through

Cook the rice

Meanwhile, heat the other large frying pan on medium-high heat. Once hot, add the rice and break it up with a wooden spoon. Add a splash of water and cook for 2-3 mins, until piping hot
Roughly chop the coriander. Cut the lime into wedges

Finish & plate up

Check your prawns are cooked through; they should be opaque, firm and steaming hot
When ready, stir half the coriander and a squeeze of lime into the curry. Taste, and season with salt and pepper if needed. Add a splash of water if the sauce becomes too thick
Serve the prawn korma into bowls, with the broccoli and rice alongside. Garnish with the remaining lime wedges. Scatter over the remaining coriander to finish