Coconut prawn curry with cauliflower 'rice' recipe
 Make this fragrant and healthy coconut prawn curry with a low-carb and aromatic cauliflower ‘rice’ pilau in just half an hour. Each serving provides 281 kcal, 27g protein, 16g carbohydrates (of which 11g sugars), 11g fat (of which 4g saturates), 6g fibre and 2.2g salt. With a GI of 45 this meal is high protein, low GI. 1 tbsp light olive oil1 onion, roughly chopped2 garlic cloves, finely chopped2 level tbsp medium curry paste2 tbsp tomato purée200ml/7fl oz chicken or vegetable stock200ml tin reduced fat coconut milk1 courgette, cut into 1cm/½in cubes400g/14oz raw tiger prawns, peeled (defrosted if frozen)salt and freshly ground black pepper 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 florets1 tsp light olive oil1 tbsp pilau rice seasoning 6 tbsp chopped fresh coriander 800g/1lb 12oz cauliflower florets 1 tsp light olive oil 1 tbsp pilau rice seasoning 6 tbsp chopped fresh coriander Method 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'. 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. 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. 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. 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. 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'. Serve the curry with the 'rice'.