If you’re anything like me, trying to think of exciting dinners to make is somewhat of a challenge. I find myself slipping into making the same old things, which gets a bit boring.
I’m very excited to be featuring this delicious recipe from Imperfect Mummy, it’s super tasty and easy to make plus you don’t need any fancy
expensive ingredients. Perfect for a weekday dinner or treat at the weekend with some extra sides.
1 onion, finely sliced
1 clove garlic, minced
1 tbsp curry powder
1 thumb sized piece of ginger, grated with skin on
1 small fennel, remove the root and finely slice
½ small aubergine
2 vine tomatoes, quartered
200ml coconut milk
150g King prawns
1 small cauliflower, remove outer leaves
1 small bunch coriander, roughly chopped
Preheat your oven to 180 degrees. Line a baking sheet with a large sheet of tin foil.
Heat a little oil in a pan and add the onions, garlic and ginger. Sauté for 5-10 minutes until the onions are soft and translucent. Add all of the vegetables, the curry powder and 100ml of water. Place the lid on the pan and simmer for 15-20 minutes until the vegetables are tender. Add the coconut milk, salt and pepper and simmer for 5 minutes. Finally add the prawns and cook for a further 5 minutes until the prawns are pink and cooked throughout.
Whilst the curry is simmering, make the cauliflower rice. Place the cauliflower florets in a food processor and blitz to the consistency of cous cous. Tip the cauliflower into the baking sheet lined with tin foil, add a drizzle of oil, salt and pepper and fold up the foil to create a package. This will allow the cauliflower to steam. Place in the oven for 15-20minutes.
Serve the curry on top of the cauliflower with a sprinkling of coriander.
Rebecca is the owner of the blog Imperfect Mummy. Here where you will find only realistic parenting advice along with reviews, parenting tips, tricks and family recipes. Rebecca is just about managing as a stay at home mum to 3 boys and after living in Australia for 14 years now calls England home again.