Gluten, sugar and lactose free
I love this dish for its versatility. I have used prawns but any fleshy fish, cut into bite sized chunks can be used. I have also used chicken before, instead of fish. The vegetables can be varied, depending on what you have and the season. Broccoli, snow peas, peas and Asian greens such as bok choy all go well. Only use the cooking time needed for the various vegetables that you use so that they remain slightly crunchy. If you have fresh coriander, sprinkle some on top at the end before serving.
I19seventies girl used a bought curry paste to save time but you could make your own a jar of paste and keep in the fridge. I also used a light coconut milk to reduce the fat content. Basmati rice has a lower glycemic index than most other rices and I like the texture of the fine long grain. Wholegrain basmati rice is the best option for your health.
Collect and prepare all your ingredients first, before heating the coconut oil. This will keep cooking time down and stop overcooking of the vegetables. Put the rice on before you begin cooking the curry and both dishes will then be ready at the same time.
Cooking time: 25 minutes
500gm shelled green prawns
1 brown onion peeled and diced
2 cloves garlic peeled and crushed
1 tablespoon good quality laksa or curry paste, I used a mild red paste
1 teaspoon each of ground coriander and cumin
½ teaspoon of ground tumeric
1 knob of ginger: 2-3cm, peeled and grated, a micro plane works best
2 tablespoons of coconut oil
1 carrot, washed and chopped unpeeled into small pieces cut on an angle
¼ cauliflower sliced finely
2 handfuls baby spinach leaves
Heat the coconut oil in a large saucepan on medium heat, then add onion, garlic, ginger and sauté for 3-4 minute
Add cumin, turmeric, coriander and curry paste, stir with wooden spoon to combine.
Add carrot, pumpkin cauliflower and cabbage. Stir to combine and add coconut milk.
Simmer until carrot is just cooked.
Add the prawns; as soon as they turn pink add spinach.
Stir to combine for one minute. The curry is ready.
To cook the rice: Fill a large saucepan with water, add the rice, bring to boil and simmer for 20 minutes. Drain and rinse with boiling water in a fine sieve.
Garnish curry with fresh lime cheeks, you can serve with natural yogurt if desired.