Coconut king prawns with cauliflower rice
Cauliflower rice gives this tasty curry extra goodness.
Recipe - Serves: 4
1½ 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
½ lime, zest and juice
coriander leaves, to garnish
1 Heat ¼ 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 1¼ 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.
Typical values per serving: