Indian Shrimp & Mustard Seed Rice with Roasted Vegetables & Toasted Garlic Naan
Premium

Indian Shrimp & Mustard Seed Rice

with Roasted Vegetables & Toasted Garlic Naan

Group Created with Sketch. 40 min
$14.99/SERVING
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Fri Delivery Only
Recipe only available for Friday delivery.
WW™ Approved
Our recipes that have the WW™ Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. Smart Point Values ® (SPVs) are assigned to recipes on an “as packaged” basis. To learn more about WW™ visit our partner’s website at WW.com.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Diabetes Friendly
Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at our partner at the American Diabetes Association. A recipe with this badge features non-starchy, fibrous vegetables with a limit on calories, total carbohydrates, saturated fat, added sugar and sodium. For those chefs following ADA guidelines, it is recommended that no additional salt be added to this recipe when prepared and for chefs to skip all salting steps of a recipe. See nutrition information on your current page or at blueapron.com for sodium “as packaged”. To find out more about the American Diabetes Association's guidelines visit our partner’s website www.diabetes.org.
  • icon-servings Created with Sketch.
    4 Servings
  • icon-nutrition Created with Sketch. Est. 1040 Cals/serving
  • View All
    Nutrition Label
    Download

INGREDIENT IN FOCUS
Naan is a leavened Indian flatbread traditionally cooked in a tandoor (a cylindrical clay or metal oven) over high heat, resulting in its signature rippled, blistered surface.

TECHNIQUE TO HIGHLIGHT
Quickly combining butter and garlic in a hot pan allows the butter to melt and the garlic to soften slightly, releasing its aromatic flavor into the butter—perfect for brushing onto the warm, toasty naan.

Get Cooking
fresh
ingredients
Indian Shrimp & Mustard Seed Rice with Roasted Vegetables & Toasted Garlic Naan
Title
  • 18 oz Tail-On Shrimp (Peeled & Deveined)
  • 4 Pieces Naan Bread
  • 1 cup Long Grain White Rice
  • 1 Delicata Squash
  • 5 oz Baby Spinach
  • 6 oz Shishito Peppers
  • 2 cloves Garlic
  • 1 Red Onion
  • ¼ cup Savory Tomato Chutney
  • 4 Tbsps Crème Fraîche
  • 3 Tbsps Roasted Cashews
  • ¼ cup Cilantro Sauce
  • 4 Tbsps Butter
  • ½ cup Tzatziki (Cucumber-Yogurt Sauce)
  • 2 tsps Vadouvan Curry Powder
  • 1½ tsps Brown & Yellow Mustard Seeds
Prepare the ingredients
1 Prepare the ingredients

Preheat the oven to 450°F. Wash and dry the fresh produce. Cut off and discard the ends of the squash. Halve lengthwise; using a spoon, scoop out and discard the pulp and seeds. Cut crosswise into 1/2-inch-thick pieces. Halve and peel the onion. Cut into 1-inch-wide wedges, keeping the layers intact. Peel and roughly chop 2 cloves of garlic. Roughly chop the cashews. Cut off and discard the stems of the peppers; halve crosswise. Thoroughly wash your hands, knife, and cutting board immediately after handling. In a large bowl, combine the onion wedges and pepper  pieces; drizzle with olive oil and season with salt and pepper. Toss to coat. 

Roast the vegetables
2 Roast the vegetables

Place the squash pieces on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer on one side of the sheet pan. Roast 11 minutes. Leaving the oven on, remove from the oven. Carefully add the seasoned onion and peppers to the other side of the sheet pan and arrange in an even layer. Return to the oven and roast 8 to 10 minutes, or until the vegetables are browned and tender when pierced with a fork. Remove from the oven.

Make the mustard seed rice
3 Make the mustard seed rice

Meanwhile, in a medium pot, heat 1 tablespoon of olive oil on medium-high until hot. Add the mustard seeds. Cook, stirring frequently, 30 seconds to 1 minute, or until lightly toasted (be careful, as the mustard seeds may pop as they toast). Add the rice, a pinch of salt, and 2 cups of water (carefully, as the liquid may splatter). Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.

Make the garlic naan
4 Make the garlic naan

Meanwhile, line a sheet pan with foil. Place the naan on the foil. In a large pan (nonstick, if you have one), heat the butter on medium-high until melted. Add the chopped garlic. Cook, stirring constantly, 30 seconds to 1 minute, or until slightly softened. Turn off the heat. Evenly spread or brush the garlic butter onto the naan; season with salt and pepper. Toast in the oven 4 to 6 minutes, or until lightly browned and heated through. Transfer to a cutting board; cut into equal-sized wedges.

Cook the shrimp
5 Cook the shrimp

Meanwhile, pat the shrimp dry with paper towels. Place in a bowl; add enough of the curry powder to coat (you may have extra). Stir to coat. In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned shrimp. Cook, stirring occasionally, 4 to 5 minutes, or until opaque and cooked through. Transfer to a plate. Rinse and wipe out the pan.

Finish the shrimp & serve your dish
6 Finish the shrimp & serve your dish

In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the spinach. Cook, stirring frequently, 1 to 2 minutes, or until wilted. Add the tomato chutney and 1/2 cup of water (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Turn off the heat; stir in the cooked shrimp and crème fraîche until combined. Serve the finished shrimp with the mustard seed rice, garlic naan, and roasted vegetables. Garnish the vegetables with  the chopped cashews. Serve the tzatziki and cilantro sauce  on the side. Enjoy!

Tips from Home Chefs

About Blue Apron

Ba hero

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
Prepare the ingredients
1 Prepare the ingredients

Preheat the oven to 450°F. Wash and dry the fresh produce. Cut off and discard the ends of the squash. Halve lengthwise; using a spoon, scoop out and discard the pulp and seeds. Cut crosswise into 1/2-inch-thick pieces. Halve and peel the onion. Cut into 1-inch-wide wedges, keeping the layers intact. Peel and roughly chop 2 cloves of garlic. Roughly chop the cashews. Cut off and discard the stems of the peppers; halve crosswise. Thoroughly wash your hands, knife, and cutting board immediately after handling. In a large bowl, combine the onion wedges and pepper  pieces; drizzle with olive oil and season with salt and pepper. Toss to coat. 

2 Roast the vegetables

Place the squash pieces on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer on one side of the sheet pan. Roast 11 minutes. Leaving the oven on, remove from the oven. Carefully add the seasoned onion and peppers to the other side of the sheet pan and arrange in an even layer. Return to the oven and roast 8 to 10 minutes, or until the vegetables are browned and tender when pierced with a fork. Remove from the oven.

Roast the vegetables
Make the mustard seed rice
3 Make the mustard seed rice

Meanwhile, in a medium pot, heat 1 tablespoon of olive oil on medium-high until hot. Add the mustard seeds. Cook, stirring frequently, 30 seconds to 1 minute, or until lightly toasted (be careful, as the mustard seeds may pop as they toast). Add the rice, a pinch of salt, and 2 cups of water (carefully, as the liquid may splatter). Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.

4 Make the garlic naan

Meanwhile, line a sheet pan with foil. Place the naan on the foil. In a large pan (nonstick, if you have one), heat the butter on medium-high until melted. Add the chopped garlic. Cook, stirring constantly, 30 seconds to 1 minute, or until slightly softened. Turn off the heat. Evenly spread or brush the garlic butter onto the naan; season with salt and pepper. Toast in the oven 4 to 6 minutes, or until lightly browned and heated through. Transfer to a cutting board; cut into equal-sized wedges.

Make the garlic naan
Cook the shrimp
5 Cook the shrimp

Meanwhile, pat the shrimp dry with paper towels. Place in a bowl; add enough of the curry powder to coat (you may have extra). Stir to coat. In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned shrimp. Cook, stirring occasionally, 4 to 5 minutes, or until opaque and cooked through. Transfer to a plate. Rinse and wipe out the pan.

6 Finish the shrimp & serve your dish

In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the spinach. Cook, stirring frequently, 1 to 2 minutes, or until wilted. Add the tomato chutney and 1/2 cup of water (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Turn off the heat; stir in the cooked shrimp and crème fraîche until combined. Serve the finished shrimp with the mustard seed rice, garlic naan, and roasted vegetables. Garnish the vegetables with  the chopped cashews. Serve the tzatziki and cilantro sauce  on the side. Enjoy!

Finish the shrimp & serve your dish