Go Back
+ servings
Print
0 from 0 votes

Coconut prawn curry with cauliflower rice

Summary Not available
Total Time30 mins
Course: Main Course
Cuisine: Indian
Keyword: 10-30 min, Seafood
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