zoom

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Prawn & pepper jalfrezi with cauliflower & coconut rice

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Prawn & pepper jalfrezi with cauliflower & coconut rice

    • Preparation time: 15 minutes
    • Cooking time: 10 minutes
    • Total time: 25 minutes

    Serves: 4

    Ingredients

    2 red peppers, cut into thin strips
    1 tsp sunflower oil
    2 x 180g packs essential Waitrose Raw King Prawns
    500g jar essential Waitrose Jalfrezi Sauce
    4 tbsp essential Waitrose Tomato Purée
    1 essential Waitrose Cauliflower
    40g ghee or butter, melted
    6 green cardamom pods, pods removed, seeds crushed
    100g desiccated coconut, toasted
    28g pack coriander, roughly chopped
    1 green chilli, finely chopped
     

    Method

    1. Fry the red peppers in the oil until soft. Next add the prawns and, when they turn pink, add the jalfrezi sauce to the pan and stir in the tomato purée and 100ml water. Once piping hot, remove from the heat.

    2. Meanwhile, discard the cauliflower leaves and coarsely grate the cauliflower on a box grater to give about 700-800g. Steam the cauliflower for 2-3 minutes until just tender, either in a steam basket over boiling water, or in the microwave. Then toss in the melted butter or ghee with the crushed cardamom and toasted desiccated coconut.

    3. Serve the curry and cauliflower rice together with the chopped coriander and green chilli to garnish.

    Cook’s tip Use up any leftovers by reheating thoroughly, then adding hot vegetable or chicken stock to make a hearty soup.

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    0 stars

    Glossary