Shrimp Vadouvan
over rice with bell pepper, lemon & fresh coriander
Vadouvan is the French version of an Indian spice blend. Its flavour is a distinctive, aromatic blend of spicy, sweet and smoky flavours.
Tags:
Calorie Smart
Allergens:
Mustard
•Soy
•Wheat
•Crustaceans
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Total Time20 minutes
Cooking Time20 minutes
DifficultyMedium
Ingredients
Serving amount
½ piece
Garlic
½ piece
Onion
⅓ sachet(s)
Vadouvan
(Contains Mustard)
5 g
Ginger paste
125 milliliters
Coconut milk
20 g
East Asian-style sauce
(Contains Soy, Wheat)
1 piece
Tomato
5 g
Fresh coriander
(May be present Celery)
¼ piece
Lemon
80 g
Shrimp
(Contains Crustaceans)
½ piece
Bell pepper
75 g
White long grain rice
Not included in your delivery
½ tablespoon
Sunflower oil
½ tablespoon
White wine vinegar
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2817 kJ
Calories673 kcal
Fat29.1 g
Saturated Fat19.8 g
Carbohydrate79.3 g
Sugar14.8 g
Dietary Fiber5.6 g
Protein21.3 g
Salt1.5 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Pan
•Wok or sautépan
Cooking Steps
1
- Boil plenty of water in a pot or saucepan for the rice.
- Slice the onion into half rings and crush or mince the garlic. Dice the bell pepper.
- Boil the rice for 12 - 15 minutes, then drain and set aside.
2
- Heat a drizzle of sunflower oil in a wok or deep frying pan over medium-high heat.
- Fry the vadouvan for 1 minute, then add the ginger paste, garlic, onion and bell pepper and fry for 1 - 2 minutes.
3
- Deglaze with the white wine vinegar, then stir in the coconut milk and East Asian-style sauce.
- Reduce the heat and allow to simmer gently for 5 - 6 minutes.
- Meanwhile, dice the tomato and finely chop the coriander. Cut the lemon into wedges.
- Add the shrimp and half of the tomato to the curry and allow to cook for 3 - 4 minutes. Season to taste with salt and pepper.
4
- Serve the rice on plates and top with the curry and the rest of the tomato.
- Garnish with the coriander and serve the lemon wedges alongside.