Treat your mum this Mother's day with a delicious brunch. There are no better ingredients than avocado and eggs, topped with seasonal British asparagus. Serve with a big cuddle and a mug of tea.
Preheat your oven to 180 degrees. Line a baking sheet with a large sheet of tin foil.
Heat a little oil in a pan and add the onions, garlic and ginger. Sauté for 5-10 minutes until the onions are soft and translucent. Then add all of the vegetables, the curry powder and 100ml of water. Place the lid on the pan and simmer for 15-20 minutes until the vegetables are tender. Add the coconut milk, salt and pepper and simmer for 5 minutes. Finally add the prawns and cook for a further 5 minutes until the prawns are pink and cooked throughout.
Whilst the curry is simmering, make the cauliflower rice. Place the cauliflower florets in a food processor and blitz to the consistency of cous cous. Tip the cauliflower into the baking sheet lined with tin foil, add a drizzle of oil, salt and pepper and fold up the foil to create a package. This will allow the cauliflower to steam. Place in the oven for 15-20minutes.
Serve the curry on top of the cauliflower with a sprinkling of coriander.
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