Nutritional information: (average serve)
· Calories: 281
· Protein: 27g
· Carbs: 16g | Sugars: 11g
· Fat total: 11g | Saturated Fat: 4g
Ingredients:
1 tbsp olive oil
1 onion, roughly chopped
2 garlic cloves, finely chopped
2 level tbsp medium curry paste
2 tbsp tomato puree
200ml chicken or vegetable stock
200ml tin reduced fat coconut milk
1 zucchini, cut into 1cm cubes
400g raw tiger prawns, peeled (defrosted if frozen)
Salt & pepper
For the pilau cauliflower rice:
800g cauliflower florets
Tbsp olive oil
1 tbsp pilau rice seasoning
6 tbsp chopped fresh coriander
Method
Step 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 zucchini and simmer for 10 minutes.
Step 2
Add the prawns and cook for 4–5 minutes, or until pink and cooked through. Season.
Step 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.
Step 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. Serve the curry with the ‘rice’.