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.
Prawn Pilau Rice with Peanuts and Coriander
If you never thought you could get a delicious dinner on the table in 15 minutes, think again. Holy Cow's range of speedy sauces have been slow-cooked for hours, leaving you to enjoy all the flavour without any of the hard work. Here, you'll simmer responsibly-sourced king prawns in their flavourful Rogan Josh curry sauce, made using caramelised onions and freshly ground herbs & spices. Serve with fragrant pilau rice and top with crunchy peanuts to complete the feast!
Ready in 20
High protein
1/3 daily fibre
9 plants
Serving size
Ingredients
- 1 handful of fresh coriander
- 20g roasted peanuts (Peanuts, Nuts, Sesame)
- 250g steamed wholegrain pilau basmati (Brown Basmati Rice – Steamed, Onions, Sunflower Oil, Acacia Fibre, Salt, Cumin Seeds, Natural Flavourings, Fenugreek, Black Pepper)
- 40g creamed coconut
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 2 tsp curry powder (Turmeric, coriander, onion, garlic, fenugreek, fennel, chilli powder, black pepper, salt)
- 2 tbsp tomato purée
- 1 unwaxed lemon
- 40g baby spinach
- 180g raw peeled king prawns (Crustaceans) (King prawn (99%), Salt)
- 110g baby tomatoes
- 80g mangetout
- 1 onion
Nutritional Information
Calories: 568
Protein: 29g
Carbs: 53g
Fat: 28g
Ingredients
- 1 handful of fresh coriander (use half)
- 40g creamed coconut (use half)
- 4 tsp ginger & garlic paste (use half) (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 2 tbsp tomato purée (use half)
- 2 tsp curry powder (use half) (Turmeric, coriander, onion, garlic, fenugreek, fennel, chilli powder, black pepper, salt)
- 90 raw peeled king prawns (Crustaceans) (King prawn (99%), Salt)
- 1 unwaxed lemon (use half)
- 80g mangetout (use half)
- 110g baby tomatoes (use half)
- 40g baby spinach (use half)
- 1 onion (use half)
- 250g steamed wholegrain pilau basmati (use half) (Brown Basmati Rice – Steamed, Onions, Sunflower Oil, Acacia Fibre, Salt, Cumin Seeds, Natural Flavourings, Fenugreek, Black Pepper)
- 20g roasted peanuts (use half) (Peanuts, Nuts, Sesame)
Nutritional Information
Calories: 568
Protein: 29g
Carbs: 53g
Fat: 28g
Prawn Pilau Rice with Peanuts and Coriander
If you never thought you could get a delicious dinner on the table in 15 minutes, think again. Holy Cow's range of speedy sauces have been slow-cooked for hours, leaving you to enjoy all the flavour without any of the hard work. Here, you'll simmer responsibly-sourced king prawns in their flavourful Rogan Josh curry sauce, made using caramelised onions and freshly ground herbs & spices. Serve with fragrant pilau rice and top with crunchy peanuts to complete the feast!
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Cooking Instructions
Before you start
- Boil a half-full kettle
- Pull out a large frying pan, a sieve & a measuring jug
Get started
- Halve the tomatoes. Thinly slice the onion. Roughly chop the coriander
- Heat the large frying pan with 2 tsp oil on high heat. Once hot, add the onion and cook for 3 mins. Season with salt and pepper
- Add the prawns, tomatoes and mangetout. Cook for another 4 mins, until the veg is soft and prawns are cooked through
Build the flavour
- Meanwhile, dissolve the creamed coconut in the jug with 200ml boiling water (100ml for 1 person). Cut the lemon into wedges. Rinse the spinach
- Add the tomato puree, curry powder and ginger & garlic paste to the pan and cook for 1 min
- Stir in the coconut mixture. Bring to the boil, then add the pilau rice and spinach
- Stir to combine and cook for 1-2 mins, until the prawns are cooked through, the spinach is wilted and the rice is piping hot
Plate up
- Check your prawns are cooked through; they should be opaque, firm and steaming hot
- Add a squeeze of lemon juice to the pilau. Add a splash of water if it's a little dry. Season to taste
- Share the prawn pilau between bowls, topped with the peanuts, coriander and remaining lemon wedges
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