Coconut prawn curry with cauliflower ‘rice’

Summary Not available

  • 1 tbsp olive oil
  • 1 onion (roughly chopped)
  • 2 garlic cloves (finely chopped)
  • 2 level curry paste
  • 2 tbsp tomato purée
  • vegetable stock
  • 200 ml coconut milk
  • 1 courgette (cut into 1cm/½in cubes)
  • tiger prawns (peeled (defrosted if frozen))
  • black pepper
  • cauliflower florets
  • 1 tsp olive oil
  • 1 tbsp rice seasoning
  • 6 tbsp fresh coriander
  1. Heat the oil in a large frying pan

  2. Add the onion and garlic and cook over a medium heat for 2–3 minutes, or until softened

  3. Add the curry paste and fry for 30 seconds

  4. Add the tomato purée, stock, coconut milk and courgette and simmer for 10 minutes

  5. Add the prawns and cook for 4–5 minutes, or until pink and cooked through

  6. Season

  7. Meanwhile, to make the pilau, pulse the cauliflower in a food processor until the size of rice

  8. Place in a large, heatproof bowl, cover with cling film, then pierce and microwave on high for 6–8 minutes

  9. Heat the oil in a wide frying pan over a medium heat

  10. Fry the pilau seasoning and cauliflower ‘rice’ for 6–7 minutes, or until piping hot

  11. Remove from the heat and stir in the coriander

  12. Serve the curry with the ‘rice’

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