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 1Blitz the cauliflower in a food processor until it has a rice-like consistency. 2Heat 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
1Heat the coconut oil in a saucepan and sauté the onions, garlic and ginger for 8-10 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.
3Return 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.