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.
Tiger Prawn Curry with Festive Rice
Need a break from the usual seasonal eats? Try this warming curry – simmered with sustainably-sourced tiger prawns, creamy coconut, pasanda spice and zingy lemon. Spoon it over rice stuffed with sprouts. Then sprinkle with pomegranate seeds for some sparkle.
9 plants
Serving size
Ingredients
- 110g baby tomatoes
- 12 brussels sprouts
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 25g honey
- 1 unwaxed lemon
- 1 handful of fresh coriander
- 400ml coconut milk (Coconut, Water)
- 1 pepper
- 160g brown rice (brown rice (100%))
- 400g raw peeled black tiger prawns (Crustaceans) (Tiger prawns (99%), salt)
- 1 pomegranate (use half)
- 6 tsp pasanda spice (Cumin, Black Pepper, Turmeric, Cloves, Cardamom, Fenugreek Leaf, Chilli Flakes, Cinnamon, Rapeseed oil)
- 1 onion
Nutritional Information
Calories: 567
Protein: 23g
Carbs: 53g
Fat: 31g
Tiger Prawn Curry with Festive Rice
Need a break from the usual seasonal eats? Try this warming curry – simmered with sustainably-sourced tiger prawns, creamy coconut, pasanda spice and zingy lemon. Spoon it over rice stuffed with sprouts. Then sprinkle with pomegranate seeds for some sparkle.
Getting hungry?
Find 56 recipes a week just like this one at Mindful Chef, that are all:
Delicious, high quality food - and lots of it
No stodgy refined carbs - no food comas here
Goodness from natural food - full of fibre
Cooking Instructions
- Bring a large saucepan filled with salted hot water to a boil. Add the rice and boil for 25-30 mins, until cooked, then drain.
- Finely dice the onion. Roughly dice tomatoes. Heat a medium frying pan with 2 tbsp oil on medium-high heat. Add the onion and cook for 3-5 mins, until softened. Meanwhile, zest and halve the lemon. Add the ginger & garlic paste and pasanda spice to the pan, cook for 1 min, then add the tomatoes, honey and lemon zest. Cook for 3-5 mins, until softening.
- Add the coconut milk and bring to a boil. Simmer for 10-15 mins, until thickened. Add the prawns, cover with a lid and simmer for another 6-8 mins, until pink and cooked through. Season with sea salt.
- Meanwhile, finely dice the pepper. Thinly slice the sprouts. Heat a large frying pan with 1 tbsp oil on medium- high heat. Add the pepper and sprouts, then cook for 6-7 mins until softened. Add the cooked rice and stir to combine.
- Halve the pomegranate and remove half the seeds. Finely chop the coriander and stir into the curry, along with the juice from the lemon. Season with sea salt and black pepper.
- Serve the pasanda curry on warm plates, alongside the rice. Garnish with the pomegranate seeds.
Looking for more recipe inspiration?
Subscribe to our newsletter and get delicious seasonal inspiration and recipes, plus 25% off your first 4 boxes with us!
By signing up to our mailing list you agree to the terms of our Privacy Policy.