Harissa Prawns with Coconut Cauliflower Rice

Harissa Prawns with Coconut Cauliflower Rice

Admittedly cauliflower rice has never been something that sounded very appetising to me, but in fairness I’d never actually tried it before. When I saw this recipe by Easy Peasy Foodie I was really tempted to give it a try. After making a version of another one of her recipes recently for a pork stroganoff I had every faith it was going to taste great. The recipe is gluten free so I have already been able to recommend it to friends and family who are gluten intolerant. Even if you are a meat eating, carb lover I can guarantee you’ll love this healthy prawn dinner and the cauliflower rice is incredible!

The recipe serves 3-4

Ingredients

400g king prawns (I prefer to use raw)

1 lemon, juice only

6 teaspoons harissa paste (you should be able to find this in the Mexican section of most supermarkets)

2 tablespoons olive oil or coconut oil

1 onion, sliced

1 medium courgette, sliced

1 red pepper, chopped

1 yellow pepper, chopped

3 cloves garlic, crushed or grated

400g tin chopped tomatoes

1 tablespoon honey

1 teaspoon cumin seeds

100g creamed coconut (I used Pataks)

1 medium cauliflower, blitzed to a rice like texture or chopped finely (be careful no to over process)

2 tablespoons fresh coriander, chopped (plus extra for garnish)

Method

  1. Mix the harissa and lemon juice in a large bowl and add the prawns. Cover the prawns in the marinade and put to one side.
  2. In a large frying pan or wok, add 2 tablespoons of oil. When the oil has heated stir in the onion and cook for 2-3 minutes until the onion is just starting to brown.
  3. Add courgette and peppers and continue to stir fry for a few minutes until the courgette is nicely browned, turn down the heat and add the garlic. Cook for a further minute.
  4. Add the tomatoes and a pinch of salt and pepper. Bring to the boil, then turn down the heat and simmer for 5 minutes.
  5. Stir in the prawns and the marinade as well as the honey. Cook for 3-5 minutes until the prawns are fully cooked and piping hot.
  6. Heat 1 tablespoon of oil in a separate large frying pan or wok, add the cumin seeds and gently fry for 1 minute over a low heat. Add the creamed coconut and allow to gently melt.
  7. Add the cauliflower and turn up the heat to medium. Stir fry for 2-3 minutes or until the cauliflower is cooked through, but still has a good amount of ‘bite’.
  8. Turn off the heat and stir through the fresh coriander.

 

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