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Coconut king prawns with cauli rice

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.

Preparation time: 10 minutes
Cooking time: 25 minutes
Total time: 35 minutes

Serves: 4

Ingredients

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

Method

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.