• 1 tbsp vegetable oil
  • 1 large onion, finely sliced
  • 1 bay leaf
  • 3 cardamom pods
  • 1 small cinnamon stick
  • 1 tsp turmeric
  • 300g sweet potato and butternut squash
  • 2 red chillies, 1 finely diced and one sliced at an angle
  • 4 tbsp balti curry paste
  • 350ml fresh chicken stock
  • 160g runner beans, sliced
  • 2 x 180g pack raw king prawns
  • 2 x 300g pack cauliflower rice
  • 1 tsp fresh chopped coriander
  • 1 tbsp toasted, flaked almonds


  1. 1

    Heat the oil in a saucepan and cook the onions with the bay leaf and other whole spices for 10 minutes. Sprinkle in the turmeric, then add the sweet potato and butternut squash, diced chilli, curry paste and stock and cook for 15-20 minutes until the sweet potato and butternut squash have begun to soften. 

  2. 2

    After 10 minutes, add the runner beans. Add the prawns and cook for 3 minutes, then add the cauliflower rice. Cook for 5 minutes, until the cauliflower rice is just cooked.

  3. 3

    Turn off the heat and leave for 5 minutes. Stir well, mixing through half the coriander. To serve, scatter over the remaining coriander, sliced red chillies and flaked almonds. 

Nutritional Details

Each serving provides
  • Energy 1256kj 300kcal 15%
  • Fat 9.8g 14%
  • Saturates 1.1g 6%
  • Sugars 14.5g 16%
  • Salt 1.1g 18%

% of the Reference Intakes

Typical values per 100g: Energy 289kj/69kcal

Each serving provides

21.4g carbohydrate 8.9g fibre 27.0g protein

Also in these Scrapbooks

Back to top