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King Prawn and Vegetable Curry with Cauliflower Rice
4th Mar, 2015

Ingredients

  • 1 tbsp rapeseed oil
  • 1 onion, finley sliced
  • 1 clove garlic, minced
  • 1 tbsp curry powder
  • 1 thumb sized piece of ginger, grated with skin on
  • 1 small fennel, remove the root and finely slice
  • ½ small aubergine
  • 2 vine tomatoes, quartered
  • 200ml coconut milk
  • Pinch salt
  • Pinch pepper
  • 150g King prawns
  • 1 small cauliflower, remove outer leaves
  • 1 small bunch coriander, roughly chopped

Equipment required:

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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