Ingredients

• 1 tbsp light olive oil
• 1 onion
• roughly chopped
• 2 garlic cloves
• finely chopped
• 2 level tbsp medium curry paste
• 2 tbsp tomato purée
• 200ml/7fl oz chicken or vegetable stock
• 200ml tin reduced fat coconut milk
• 1 courgette
• cut into 1cm/½in cubes
• 400g/14oz raw tiger prawns
• peeled (defrosted if frozen)
• salt and freshly ground black pepper
• 800g/1lb 12oz cauliflower florets
• 1 tsp light olive oil
• 1 tbsp pilau spice seasoning
• 6 tbsp chopped fresh coriander

Directions

• Heat the oil in a large frying pan. Add the onion and garlic and cook over a medium heat for 2–3 minutes
• or until softened. Add the curry paste and fry for 30 seconds. Add the tomato purée
• stock
• coconut milk and courgette and simmer for 10 minutes.
• Add the prawns and cook for 4–5 minutes
• or until pink and cooked through. Season.
• Meanwhile
• to make the pilau
• pulse the cauliflower in a food processor until the size of rice. Place in a large
• heatproof bowl
• cover with cling film
• then pierce and microwave on high for 6–8 minutes.
• Heat the oil in a wide frying pan over a medium heat. Fry the pilau seasoning and cauliflower ‘rice’ for 6–7 minutes
• or until piping hot. Remove from the heat and stir in the coriander.
• Serve the curry with the 'rice'.