• 1 1/2 tbsp coconut (or vegetable) oil
  • 1 onion finely sliced
  • 2 garlic cloves, crushed
  • 15g fresh root ginger, cut into matchsticks
  • 1 tbsp tomato puree
  • 1 heaped tsp medium curry powder
  • 2 tomatoes, diced
  • 400ml coconut milk
  • 1 cauliflower, broken into small florets
  • 300g raw king prawns, drained on kitchen paper
  • 1/2 lime, zest and juice
  • coriander leaves, to garnish


  • STEP 1
    Heat 1/4 tbsp oil in a large frying pan over a medium heat and add the onion,garlic and ginger; season and fry for 8 minutes, until softened and starting to caramelise. Add the tomato puree and curry powder and fry for another 2 minutes, then tip in the tomatoes and coconut milk and simmer for 10 minutes more, until reduced.
  • STEP 2
    Meanwhile, pulse the cauliflower in a food processor in short bursts to rice-sized grains. Heat the remaining 1/4 tbsp oil in another large frying pan until smoking hot, add the cauliflower, season and fry over a high heat for 5 minutes.
  • STEP 3
    Add the prawns to the curry sauce and simmer for 3-4 minutes, until pink and cooked through; season with salt, plus the lime zest and juice. Serve the prawn curry with the cauli rice, scattered with coriander leaves.

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