Prawn and Courgette Curry with Roasted Cauliflower
This dairy-free, soupy curry cooks while the cauliflower roasts. You can use broccoli instead of the cauliflower, if you prefer. Hands-on time 25min. Cooking time about 40min. Serves 4
FOR THE ROASTED CAULIFLOWER 2tbsp vegetable oil 2tsp korma curry paste, we used Patak’s
1/2tsp ground turmeric 1tsp black onion seeds Finely grated zest and juice 1 lime, keep separate 600g small-medium cauliflower florets FOR THE CURRY 1tbsp vegetable oil
1 large onion, finely sliced 5cm piece fresh root ginger, peeled and finely grated 3tbsp korma curry paste 1tsp cumin seeds
300g baby new potatoes, halved
400g tin full-fat coconut milk 500g courgettes, trimmed and roughly chopped 300g frozen raw, peeled and deveined king prawns, we used Sykes Seafood Large handful coriander, roughly chopped
1 Preheat oven to 200°C (180°C fan) mark 6. For the cauliflower, in a medium bowl mix the oil, curry paste, turmeric, onion seeds, lime
zest and some seasoning. Add cauliflower and mix to coat (using your hands is easiest).
2 Empty into a roasting tin, cover with foil and roast for 30min. Uncover, squeeze over the lime juice and return to the oven for 10min, or until tender and beginning to char slightly around the edges.
3 Meanwhile, make the curry. Heat the oil in a large, shallow casserole dish or deep frying pan. Cook the onion and a large pinch of salt for 10min, until softened. Stir in the ginger, curry paste and cumin seeds and cook for 1min, until aromatic.
4 Add the potatoes, turn up the heat to medium-high and cook for 2min. Stir in the coconut milk and 200ml water. Bring to the boil and bubble for 5-10min, or until the potatoes are almost tender.
5 Stir in the courgettes and bubble for 3min, until veg are tender. Add the prawns and cook until bright pink and piping hot. Stir through the coriander, check seasoning and serve with the roasted cauliflower. PER SERVING 493cals, 23g protein, 30g fat (16g saturates), 28g carbs (13g total sugars), 8g fibre