Ad

To serve

  • 1 bunch spring onions
    finely chopped
  • 1 bunch coriander
    chopped
  • 100g salted peanuts
    chopped
  • lime
    wedges, to serve

Nutrition: Per serving

  • kcal583
  • fat44g
  • saturates38g
  • carbs20g
  • sugars10g
  • fibre4g
  • protein23g
  • salt0.6g
Ad

Method

  • step 1

    Heat the coconut oil in a casserole or wok over a medium heat and add the onions, dried chillies, ginger, garlic, curry leaf and mustard seeds, fry for 12-15 mins until the onion is soft, then stir in the tomato purée, chilli and turmeric and continue to cook for 1-2 mins more. Pour in the coconut milk and 200ml water, simmer the sauce for 20 mins, then blitz in a blender or with a hand blender until smooth.

  • step 2

    Pour the sauce back into the saucepan and bring up to a simmer. Stir in the cauliflower and potato, cover and simmer for 15 mins. Add the prawns and poach for 2 mins, or until they turn pink. If freezing, cool and freeze, then defrost and reheat when you’re ready to eat. To serve, scatter the spring onions, coriander and peanuts over the curry and squeeze over a little lime juice.

Recipe from Good Food magazine, November 2018

Ad

Comments, questions and tips (5)

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.7 out of 5.21 ratings

dutton.michelle92551

Very bland and lacking in flavour. I think this would be enhanced by other people’s suggestions of adding veg

maggiebleksley avatar
maggiebleksley

How on earth can it be bland with five dried chillies in it?????

aizausa6

This looks extremely delicious man, add this on Khal.com , your videos will be a banger on that website

mrsliz avatar

mrsliz

A star rating of 5 out of 5.

Made this last night, scaled down to serve 2 and it was delicious! I only had 200ml of coconut milk so I made up the rest of the liquid with vegetable stock which worked really well. The sauce was reasonably thick and silky, I loved the cauliflower with the sauce and I served it with plain boiled…

lockiechops

A star rating of 4 out of 5.

Roast the sweet potato first.(and/or butternut squash)

We used other veg too - green beans, baby corn, peas ... whatever is in the fridge that needs using

Don't add all the water as it makes it too, erm, watery!

maggiebleksley avatar
maggiebleksley

The sweet potato? What sweet potato?

ajsr69

A star rating of 5 out of 5.

This is a delicious curry with good depth of flavour and a lovely freshness- a real family hit and being cooked again for New Year's Eve. As the recipe stands, it comes out fairly spicy, so if you are cooking for spice averse people, halve the chilli quantities.

Ad
Ad
Ad