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 King Prawn Korma with Rice & Roasted Broccoli
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
7 plants
Serving size
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)
Nutritional Information
Calories: 510
Protein: 25g
Carbs: 47g
Fat: 26g
Creamy King Prawn Korma with Rice & Roasted Broccoli
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
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Cooking Instructions
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
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