King Prawn and Cauliflower Curry
19th Jan, 2015


  • 1 tsp rapeseed oil
  • 1 shallot, finely sliced
  • 1 clove of garlic, chopped
  • 1 thumb-sized piece of ginger, peeled and grated
  • 1 tbsp curry powder
  • 3 curry leaves
  • 1 tsp ground ginger
  • 200ml vegetable stock
  • 150g cauliflower florets
  • 100ml coconut milk
  • 150g raw king prawns
  • Sea salt
  • 1 handful of coriander, roughly chopped

Equipment required:

Heat the oil in a medium pan, add the shallot and cook for 10 minutes until translucent. Tip in the garlic and fresh ginger and cook for a further 5 minutes.

Next, add the curry powder, curry leaves and ground ginger and stir well. Pour in the vegetable stock and simmer for 10 minutes, then add the cauliflower, cover, and cook for a further 10 minutes until the cauliflower is tender.

Stir in the coconut milk and prawns, cook for 4 minutes until the prawns are pink and cooked through. Season, and serve with a sprinkle of coriander.



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