Coconut Prawn Curry with Cauliflower Rice

Ingredients for  4  Servings

• 100g

  Raw tiger prawns, peeled (defrosted if frozen)
• 1

  Onion, roughly chopped
• 2

  Garlic cloves, finely chopped
• 2 tbsp

  Medium curry paste
• 2 tbsp

  Tomato purée
• 200ml

  Chicken or vegetable stock
• 200ml

  Tin of reduced fat coconut milk
• 1

  Courgette, cut into 1cm cubes
• 1 tbsp

  Light olive oil
• -

  Salt and freshly ground black pepper
• For the Cauliflower Rice

• 800g

  Cauliflower florets
• 1 tsp

  Light olive oil
• 1 tbsp

  Pilau rice seasoning
• 6 tbsp

  Chopped fresh coriander

Approximate Times

• Preparation :

  Less than 30 minutes
• Cooking :

  10 to 30 minutes

Method

1. Heat the oil in a large frying pan. Add the onion and garlic and cook over a medium heat for 2–3 minutes, or until softened. Add the curry paste and fry for 30 seconds. Add the tomato purée, stock, coconut milk and courgette and simmer for 10 minutes.
2. Add the prawns and cook for 4–5 minutes, or until pink and cooked through. Season.
3. Meanwhile, to make the pilau, pulse the cauliflower in a food processor until the size of rice. Place in a large, heatproof bowl, cover with cling film, then pierce and microwave on high for 6–8 minutes.
4. Heat the oil in a wide frying pan over a medium heat. Fry the pilau seasoning and cauliflower ‘rice’ for 6–7 minutes, or until piping hot. Remove from the heat and stir in the coriander.
5. Serve the curry with the 'rice'.