Yellow prawn curry with cauliflower rice
Yellow curry paste
Canned diced tomatoes
1 can(s), (400g)
450 g, cut into 2cm pieces
350 g, green variety, peeled, tails intact
400 g, cut into large florets
½ cup(s), coarsely chopped
- 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.
- Stir through beans and prawns. Cover and simmer for 3 minutes or until beans are just tender and prawns are cooked through.
- 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.
- Divide cauliflower rice among serving bowls. Top with curry and coriander.