Fridge raider:

Thai yellow prawn curry SMARTPOINTS: Green 1 | Blue 1 | Purple 1

Kellie Shirley

Try this quick and easy fragrant curry, made with just eight ingredients, on a busy weeknight when you’re short on time.

SERVES 4

PREP TIME 10 MINS COOK TIME 30 MINS ● 1 tsp vegetable oil

● 1 tbsp 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

STEP 1 Heat the oil in a nonstick wok or frying pan over a medium-high heat. Add the curry paste and cook, stirring, for 30 secs or until fragrant. Stir in the tomatoes and 250ml water, then add the butternut squash and bring to the boil.

STEP 2 Reduce the heat and simmer, uncovered, for 15-20 mins or until the butternut squash is tender – if the curry sauce gets too thick, you may need to add a splash of water.

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

STEP 4 Blitz the cauliflower in a food processor or finely chop until it’s roughly the texture of rice. Transfer to a large microwave-safe bowl, cover and microwave on high for 5 mins, or until tender. Divide the cauliflower rice between bowls, top with the curry and serve garnished with the coriander.

TIP: Instead of cauliflower rice, serve this curry with 240g brown rice (dry weight), cooked to pack instructions. (Points change to Green 7 | Blue 6 | Purple 1)