Spicy Prawn and Vegetable Rice
5
A super-light yet filling dish.
Recipe Key Facts
- Prep time: 5mins
- Cooking time: 20mins
Dairy free | Egg free | Gluten free | Nut free*
Serves: 4
Calories: 339 Kcal per serving
Ingredients
Shopping List
- 2 garlic cloves, crushed
- 2 handfuls spring onions, finely chopped
- 2tsp curry powder
- 1 tbsp olive oil
- 2 carrots, finely diced
- small tin sweetcorn, drained
- 450ml (16fl oz) vegetable or fish stock
- 150g (6oz) frozen peas
- 250g (10oz) easy cook basmati rice
- 200g (8oz) prawns, defrosted or fresh
Method
- Fry the garlic and onions in a deep frying pan with the curry powder until soft. Add the carrots and fry for a few more minutes.
- Make the stock, then add to the pan with the rice, peas and sweetcorn. Cover and simmer for 10 minutes.
- Add the prawns and cook for another 5 minutes or until they are cooked along with the rice. Add a bit more water if the pan is looking dry.
* We cannot guarantee that recipes listed as nut-free will contain ingredients that have been produced in a nut-free environment.
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