SmartPoints per serving

1 teaspoon vegetable oil 1 tablespoon Thai yellow curry paste 400g tin chopped tomatoes 450g prepared butternut squash, cut into 2cm pieces

400g green beans, trimmed 350g raw king prawns, peeled with tails left on 400g cauliflower florets Handful coriander, leaves picked and chopped uncovered, for 15-20 minutes or until the butternut squash is tender – if the curry sauce gets too thick, you may need to add a splash of water.

Add the beans and prawns to the wok, then cover and simmer for 3 minutes, or until the beans are just tender and the prawns are cooked through.

Meanwhile, blitz the cauliflower in a food processor until it’s roughly the texture of rice. Transfer to a large microwave-safe bowl, cover and microwave on high for 5 minutes, or until tender.

Divide the cauliflower rice between bowls, top with the curry and serve garnished with the coriander.

COOK’S TIP Instead of cauliflower rice, serve this curry with 240g brown rice (dry weight), cooked to pack instructions.