Photo of Yellow prawn curry with cauliflower rice by WW

Yellow prawn curry with cauliflower rice

1
1
1
SmartPoints® value per serving
Total Time
30 min
Prep
10 min
Cook
20 min
Serves
4
Difficulty
Easy
Try this quick-and-easy fragrant curry, made with just eight ingredients, on a busy weeknight when you’re short on time.

Ingredients

Olive oil

1 tsp

Yellow curry paste

1 tbs

Canned diced tomatoes

1 can(s), (400g)

Pumpkin

450 g, cut into 2cm pieces

Green beans

400 g

Prawns

350 g, green variety, peeled, tails intact

Cauliflower

400 g, cut into large florets

Fresh coriander

½ cup(s), coarsely chopped

Instructions

  1. Heat oil in a large, deep frying pan over medium-high heat. Cook paste, stirring, for 30 seconds or until fragrant. Stir in tomato and 1 cup (250ml) water. Add pumpkin and bring to the boil. Reduce heat and simmer, uncovered, for 15 minutes or until pumpkin is tender.
  2. Stir through beans and prawns. Cover and simmer for 3 minutes or until beans are just tender and prawns are cooked through.
  3. Meanwhile, process half the cauliflower in a large food processor until finely chopped. Repeat with remaining cauliflower. Transfer to a large microwave-safe bowl. Cover and microwave on High (100%) for 5 minutes or until tender.
  4. Divide cauliflower rice among serving bowls. Top with curry and coriander.