Coconut king prawns with cauli rice

Name: Coconut king prawns with cauli rice
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 1½ tbsp coconut (or vegetable) oil; 1 essential Waitrose onion, finely sliced; 2 garlic cloves, crushed; 15 g fresh root ginger, cut into matchsticks; 1 tbsp tomato purée; 1 tsp medium curry powder, heaped; 2 essential Waitrose tomatoes, diced; 400 ml essential Waitrose coconut milk; 1 essential Waitrose cauliflower, broken into small florets; 300 g essential Waitrose raw king prawns, drained on kitchen paper; ½ lime, zest and juice; coriander leaves, to garnish

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Serves4
CourseMain meal
Prepare10 mins
Cook25 mins
Total time35 mins

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Ingredients

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 tsp medium curry powder, heaped
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

Method

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.
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.
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.