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
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’
No extra notes