Harissa Prawns with Coconut Cauliflower Rice
This recipe for Harissa Prawns with Coconut Cauliflower Rice is proof that eating healthily does not mean you have to miss out on flavour. Not only is this dish packed full of flavour, it’s also easy to make and can be on the table in under 30 minutes!
Servings 4 people
Calories 444kcal
Ingredients
Harissa Prawns
- 400 g king prawns (raw or cooked – it really doesn’t matter for this recipe)
- Juice of 1 lemon
- 6 teaspoons mild harissa paste (I used Tesco Ingredients)
- 1 tablespoon coconut oil, mild olive oil or rapeseed oil
- 1 onion sliced
- 1 medium courgette cut into slices or half moons
- 1 red pepper cut into bite-sized chunks
- 1 yellow pepper cut into bite-sized chunks
- 3 cloves garlic crushed or grated
- 350 ml passata (or a 400g/14oz tin chopped tomatoes)
- Salt and pepper to taste
- 1 tablespoon honey or to taste
Coconut Cauliflower Rice
- 1 tablespoon coconut oil, mild olive oil or rapeseed oil
- 1 teaspoon cumin seeds
- 100 g creamed coconut (I used Pataks)
- 1 medium cauliflower blitzed to a rice like texture or chopped finely
- 2 tablespoons fresh coriander chopped (plus extra for garnish)
Instructions
Harissa Prawns
- Mix the harissa and lemon juice together in a large bowl and add the prawns. Turn the prawns in the marinade and then set aside for 10 minutes to marinate (or put in the fridge and marinate for up to an hour).
- In a large frying pan or wok, add the onion and 1 tablespoon of oil and stir fry over a high heat for 2-3 minutes until the onion is just starting to brown.
- Throw in the courgette and peppers and continue to stir fry until the courgette is nicely browned (another 2-3 minutes), then turn down the heat a little and add the garlic. Fry for 1 more minute.
- Add the passata (or chopped tomatoes), salt and pepper. Bring to the boil, then turn down the heat and simmer for 5 minutes.
- Finally, add the prawns and all the marinade, plus the honey, and cook for 3-5 minutes until the prawns are fully cooked and piping hot.
Coconut Cauliflower Rice
- The best time to make your cauliflower rice is whilst the tomato and vegetable mixture is simmering and before you add the prawns. That way you can focus all your attention on the rice, without having to juggle pans.
- First, put 1 tablespoon of oil in a 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.
- Add the chopped cauliflower and turn up the heat to medium-high. Stir fry for 3 minutes until the cauliflower is cooked through, but still has a good amount of ‘bite’, and is just tinged with a touch of brown (for extra tastiness!).
- Turn off the heat and stir through the fresh coriander.
To Serve
- Divide the Coconut Cauliflower Rice between 4 plates. Top with the Harissa Prawns and a generous scattering of coriander – dig in and feel super virtuous :-)
Notes
Nutrition information is approximate and meant as a guideline only.
Nutrition
Calories: 444kcal | Carbohydrates: 31g | Protein: 25g | Fat: 26g | Saturated Fat: 21g | Cholesterol: 252mg | Sodium: 927mg | Potassium: 1058mg | Fiber: 5g | Sugar: 14g | Vitamin A: 1600IU | Vitamin C: 146.3mg | Calcium: 206mg | Iron: 5.7mg