Goan style prawn curry with cauliflower rice
King prawns in a tangy, gently spiced coconut and tomato sauce. Quick, fragrant and lovely over cauliflower rice.
- Time35 min
- LevelEasy
- Costabout £2.63 a head
Ingredients
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Method
- 1
Heat the oil in a large pan and cook the onion for 8 minutes until soft and golden.
8 min - 2
Add the garlic, ginger and spices and cook for 1 minute until fragrant.
1 min - 3
Pour in the tomatoes, coconut milk and salt. Simmer for 12 minutes until the sauce thickens.
12 min - 4
Add the prawns and cook for 3 to 4 minutes, until pink and just cooked through.
3 min 30 s - 5
Steam or microwave the grated cauliflower for 4 minutes until tender.
4 min - 6
Stir the lime juice into the curry and serve spooned over the cauliflower rice.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.