Quick Coconut Prawn Curry

Peas are naturally high in protein, iron, B vitamins and bone and tooth-supporting phosphorus. Turmeric contains curcumin; a great natural anti-inflammatory with anti-cancer properties.

Serves: 2
15 minutes
Cook: 15 minutes


  • 150g (organic) king prawns 
  • 1 carrot 
  • 2 cups cauliflower
  • 1 onion
  • 2 cloves garlic
  • 1 thumb fresh ginger (or 1/2 tsp ground) 
  • 100g basmati rice* or cauliflower rice
  • 1 cup frozen peas
  • 1 tin coconut cream (160ml)
  • 1tbsp coconut oil
  • 1tsp turmeric
  • 1tsp cumin
  • 1tsp garam masala
  • ½ tsp ground cardamom (optional)
  • 3tbsp cashew nuts
  • 1tbsp fresh coriander

*no basmati rice in the first 14 days of the Refresh programme so you could use cauliflower rice instead – see slow cooker miso beef for recipe.


  1. Fill the kettle and boil the water for rice.
  2. Peel and chop the carrot and cauliflower and place to one side. Peel and finely chop the onion, grate the ginger and crush or chop the garlic.
  3. Rinse the rice with cold water in a sieve and then add to the pan with 210ml of boiling water, cooking for about 10 minutes until soft. Leave to stand with the lid on for the water to fully be absorbed and the rice to get fluffy.
  4. Place a large pan on a medium heat and add coconut oil and onion, ginger and garlic, fry for 2-3 mins until the onion is soft. Add all the spices and gently fry them to release their aromas. 
  5. Add the carrot and cauliflower and cook for another 4-5 mins. Once they are starting to soften, add the coconut cream and turn down the heat, simmering until the carrot is tender.
  6. In the meantime, chop the fresh coriander and get the prawns and peas ready to add. 
  7. Chop the cashew nuts, dry fry them in a small pan until golden and then remove from the heat.
  8. Add the prawns and peas to the curry sauce and turn up the heat to medium.  Cook for 5 minutes, until the prawns are pink and cooked through.
  9. Drain any excess water from the rice, fluff the grains, then serve with the curry, topped with a sprinkle of cashews and coriander.

Don’t like prawns? Chop up some chicken breast or thigh into 3cm pieces and fry with onion and garlic for 5 minutes and then follow the recipe as above. 

Nutrition (per serving)*:

  • 525 (693) kCal
  • 34g total fat
  • 25g saturated fat
  • 27g (64g) net carbs
  • 24g (27g) protein
  • 13g fibre

*brackets are with basmati rice

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