PRAWN KORMA WITH COCONUT CAULI RICE

320 CALS, SERVES 4 POPULAR, creamy curry with a delicate flavour.

FOR THE CAULI RICE:

✸ 1 large cauliflower, broken into florets

✸ 1 tbsp coconut oil

✸ 1 tbsp desiccated coconut

1 Blitz the cauliflower in a food processor until it has a rice-like consistency.

2 Heat the coconut oil in a wok or frying pan and add the cauli and coconut.

3 Fry over a low heat, stirring occasionally, for 10-12 minutes, or until the cauli is just tender.

FOR THE KORMA:

✸ 1 tbsp coconut oil

✸ 2 large onions, diced

✸ 4 garlic cloves, sliced

✸ 2cm root ginger, peeled and diced

✸ 3 tbsp korma paste

✸ 400ml coconut milk

✸ 400g frozen tiger prawns, defrosted ✸ 2 tbsp full-fat Greek yoghurt

✸ Large handful spinach leaves

✸ 2 tbsp coriander, chopped

1 Heat the coconut oil in a saucepan and sauté the onions, garlic and ginger for 810 minutes or until they are lightly golden. Add the korma paste and, after a minute, pour in the coconut milk. Bring to the boil, then reduce the heat and let it simmer for 8-10 minutes, by which time the sauce should have reduced and thickened.

2 Remove the pan from the heat and, using a handheld blender, blitz the sauce until it is smooth.

3 Return to the heat and add the prawns. Let them simmer gently in the sauce for 3-4 minutes until they are cooked through, then stir in the yoghurt and spinach and season to taste.

4 Scatter the chopped coriander over the curry and serve with the Coconut Cauli Rice.