Add a good pinch of chilli powder to give this curry an extra kick. You can swap the cauliflower rice for wholegrain rice or flatbread, if you prefer.
Coconut king prawns with cauli rice
1 1⁄2 tbsp coconut (or vegetable) oil
1 essential Waitrose onion, finely sliced
2 garlic cloves, crushed
15g fresh root ginger, cut into matchsticks
1 tbsp tomato purée
1 heaped tsp medium curry powder
2 essential Waitrose tomatoes, diced
400ml essential Waitrose coconut milk
1 essential Waitrose cauliflower, broken into small florets
300g essential Waitrose raw king prawns, drained on kitchen paper
1⁄2 lime, zest and juice
coriander leaves, to garnish
1. Heat 1⁄4 tbsp oil in a large frying pan over a medium heat and add the onion, garlic and ginger; season and fry for 8 minutes, until softened and starting to caramelise. Add the tomato purée and curry powder and fry for another 2 minutes, then tip in the tomatoes and coconut milk and simmer for 10 minutes more, until reduced.
2. Meanwhile, pulse the cauliflower in a food processor in short bursts to rice- sized grains. Heat the remaining 11⁄4 tbsp oil in another large frying pan until smoking hot, add the cauliflower, season and fry over a high heat for 5 minutes.
3. Add the prawns to the curry sauce and simmer for 3-4 minutes, until pink and cooked through; season with salt, plus the lime zest and juice. Serve the prawn curry with the cauli rice, scattered with the coriander leaves.
- Preparation time: 10 minutes
- Cooking time: 25 minutes
- Total time: 35 minutes
Typical values per serving:
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