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

5 out of 5 stars(1) Rate this recipe

Serves4
CourseMain meal
Prepare10 mins
Cook25 mins
Total time35 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

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

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.

Typical values per serving when made using specific products in recipe