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.
Mild Prawn Tikka with Brown Rice & Broccoli
Creamy, gently spiced and packed with flavour, this is a prawn tikka the whole family will happily eat. We've dialled down the heat and teamed it with fluffy brown rice and broccoli for a meal that feels as good as it tastes. For little foodies, serve the cucumber as a crudité on the side, so they can explore at their own pace.
Prep in 10
High protein
1/3 daily fibre
7 plants
Family-friendly
Serving size
Ingredients
- 400 x king prawns (Crustaceans) (Headless, Peeled, Deveined, Tail Off Litopenaeus vannamei Prawns)
- 80g creamed coconut
- 200g passata (tomatoes, salt, citric acid)
- 2 tbsp curry powder (Turmeric, coriander, onion, garlic, fenugreek, fennel, chilli powder, black pepper, salt)
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 1 unwaxed lime
- 1 cucumber
- 1 head of broccoli
- 1 onion
- 200g brown rice (100% Brown Rice)
Nutritional Information
Calories: 495
Protein: 26g
Carbs: 61g
Fat: 18g
Mild Prawn Tikka with Brown Rice & Broccoli
Creamy, gently spiced and packed with flavour, this is a prawn tikka the whole family will happily eat. We've dialled down the heat and teamed it with fluffy brown rice and broccoli for a meal that feels as good as it tastes. For little foodies, serve the cucumber as a crudité on the side, so they can explore at their own pace.
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Cooking Instructions
Before you start
- Bring a large saucepan filled with salted water to a boil
- Pull out a large frying pan, a medium saucepan, a medium bowl, a sieve & a measuring jug
Boil the rice
- Add the rice to the saucepan of boiling water and boil for 25-30 mins, until cooked, then drain
Prep the veg & make the salad
- Meanwhile, finely dice the onion. Cut the broccoli into small florets. Halve the lime. Dice the cucumber into 2cm chunks
- Add the cucumber to the medium bowl, with the juice from half the lime (make it kid friendly: cut the cucumber into batons and serve as crunchy crudités on the side. Save the lime for garnish). Season with salt and pepper
Curry time
- Heat the large frying pan with 2 tsp oil on medium heat. Once hot, add the onion and cook for 2-3 mins, until softening. Season with salt and pepper. Add the ginger & garlic paste and curry powder (use half for a milder flavour), cook for a further 3 mins
- Add the passata, creamed coconut and 200ml water, bring to a simmer and stir until the coconut is dissolved
- Drain the prawns, then add to the curry and simmer on medium-high for 7 mins, until the prawns are cooked through and the sauce has thickened. Season to taste
Cook the broccoli & plate up
- Meanwhile, bring the medium saucepan filled with salted hot water to a boil
- Once boiling, add the broccoli and boil for 3-4 mins, until cooked, then drain
- Check your prawns are cooked through; they should be opaque, firm and steaming hot.
- Squeeze the juice of the remaining lime into the curry
- Serve the prawn curry into bowls, with the rice, broccoli and cucumber salad alongside
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