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Coconut prawn curry with cauliflower rice
Summary Not available
Total time : 30 mins
Check out this recipe
Coconut prawn curry with cauliflower rice
Summary Not available
Person: 4
Calories: 276kcal
Materials
- 1 tbsp olive oil
- 1 onion roughly chopped
- 2 garlic cloves finely chopped
- 2 tbsp curry paste
- 2 tbsp tomato purée
- 1 tbsp Vegetable broth
- 200 ml coconut milk
- 1 courgettes cut into 1cm/½in cubes
- 500 g tiger prawns peeled (defrosted if frozen)
- 1 tsp black pepper
- 1 cauliflower florets
- 1 tsp olive oil
- 1 tbsp rice seasoning
- 6 stem fresh coriander
Instructions
- Heat the oil in a large frying pan
- Add the onion and garlic and cook over a medium heat for 2–3 minutes, or until softened
- Add the curry paste and fry for 30 seconds
- Add the tomato purée, stock, coconut milk and courgette and simmer for 10 minutes
- Add the prawns and cook for 4–5 minutes, or until pink and cooked through
- Season
- Meanwhile, to make the pilau, pulse the cauliflower in a food processor until the size of rice
- Place in a large, heatproof bowl, cover with cling film, then pierce and microwave on high for 6–8 minutes
- Heat the oil in a wide frying pan over a medium heat
- Fry the pilau seasoning and cauliflower ‘rice’ for 6–7 minutes, or until piping hot
- Remove from the heat and stir in the coriander
- Serve the curry with the ‘rice’
Notes
No extra notes
Nutrition
Calories: 276kcal | Carbohydrates: 12g | Protein: 20g | Fat: 17g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 158mg | Sodium: 739mg | Potassium: 489mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1658IU | Vitamin C: 15mg | Calcium: 110mg | Iron: 3mg
