Ingredients
The following ingredients have 4 Servings
- 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)
- 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))
