This colourful curry is bursting with flavour and immune-boosting spices, and is super simple to make. contrasting colours of the tomatoes and greens and the spicy kick that the chilli lends to it. I’ve served it with cauliflower “rice” to boost the veg content and leave you feeling lighter afterwards. This delicious meal is also free from grains, gluten and dairy. Hope you like it!
For the prawn curry:
1 tbsp coconut oil
3 garlic cloves, diced
1 onion, chopped
thumb-sized piece of fresh ginger, peeled and finely chopped
1 fresh red chilli, finely chopped (nibble a tiny bit of the chilli before cooking with it, as if it’s a really spicy one, you won’t need as much of it!)
1 tsp curry powder
1 tsp ground cumin
1 tsp ground turmeric
1 tsp ground coriander
1 x 400g can tinned tomatoes
220g cooked and peeled jumbo king prawns
2 large handfuls baby spinach
150g sugar snap peas
1 lime, cashew nuts (toasted, if preferred), fresh coriander and fresh red chilli, to serve (optional)
For the cardamom cauliflower “rice”:
1 head of cauliflower
10 cardamom pods, crushed with the back of a knife (to release juices)
Start by making the cauliflower “rice”. Discard the outer leaves of the cauliflower and remove the stalk (you could use this in my broccoli stalk, mushroom and ginger hash). Grate the cauliflower in a food processor to get rice-sized pieces. Set aside. (You can use a hand grater but it requires much more time and effort!)
Heat the coconut oil in a large frying pan. Add the garlic, onion, ginger and chilli and sauté on a medium heat until soft but not browned (about 5 minutes).
Next add the tinned tomatoes and ground spices, stirring to mix. Cook for 5 minutes.
Meanwhile, add the water, cauliflower rice and cardamom pods to a pan and place a lid on the pan. Steam for about 6-7 minutes, stirring every so often.
Add the sugar snap peas and prawns to the frying pan and mix in to the sauce. About 3 minutes before the end, add the spinach and stir it through the sauce to wilt it.
Drain off excess water from the cauliflower rice and serve with the curry. If using, cut the lime into wedges, chop the spring onions and slice the chilli, and serve with the curry, along with the cashew nuts and fresh coriander.