Prawn and Vegetable Korma
Ingredients (10 portions)
| Amount | Measure | Name |
|---|---|---|
| 300 | g | Shellfish, prawns (raw) |
| 15 | g | KNORR PATAKS Korma Spice Blend Paste |
| 400 | g | Onions diced |
| 200 | g | Cauliflower florets |
| 200 | g | Green beans sliced |
| 100 | g | Red peppers diced |
| 100 | g | Yellow peppers diced |
| 200 | g | Courgette |
| 45 | ml | Sunflower oil |
| 400 | g | Tinned tomatoes |
| 750 | ml | KNORR PATAKS Korma Ready to Use Sauce |
| 50 | g | Lime zest and juice |
Preparation
Advanced preparation.
Wash & prepare vegetables to an even size. De-vein prawns as required. Warm service dishes.
Method:
1. Heat oil in a heavy bottom pan and cook the onion until soft without colour.
2. Add the spice blend paste and prawns and cook for 2-3 minutes .
3. Add the vegetables and tomatoes and cook until the acidity from the tomatoes reduces.
4. Add the korma sauce and cook until the prawns are thoroughly cooked and tender.
5. Serve with a squeeze of lime juice and garnished with the zest.
Service hint
Serve with steamed rice and a cucumber, onion and tomato salad.
Handy Hint
Any mixture of vegetables could be used in this recipe.
Healthy Nutritional Advice
Added salt is not recommended but if used keep to a minimum . If using oil use unsaturated (olive or sunflower) and reduce the quantity used where possible. This helps to provide a nutritional balanced dish.
Guideline Daily Amounts
Each portion contains:
of an adult woman guideline daily amounts
