Recipes from Sheet Pan Dinners by Jenny Tschiesche and Liz Franklin, published by Ryland Peters & Small (£20) Photography by Steve Painter © Ryland Peters & Small.
Indian food is synonymous with both prawns and cauliflower. Here the two are combined in a mild and fragrant curry.
Serves 4
Ingredients:
- 1 cauliflower, chopped into florets
- 2 tbsp sea salt
- 1 tbsp olive oil
- 1 onion, finely chopped
- 1½ tbsp freshly chopped coriander
- 2 garlic cloves, crushed
- 5 mm finger of fresh ginger, peeled and grated
- 1 tbsp ground cumin
- ½ tbsp ground turmeric
- ¼ tbsp ground coriander
- 1/8 tsp ground cinnamon
- 400g can coconut milk
- 400g can tomatoes, chopped
- 225g frozen king prawns
- 1 tbsp freshly chopped coriander (optional)
Method:
- Preheat the oven to 200°C/400°F/Gas 6.
- Place the cauliflower florets on a baking sheet with sides. Sprinkle over 1 teaspoon of the salt and drizzle over the olive oil. Bake in the preheated oven for 30 minutes.
- Meanwhile, make the sauce with the onion, coriander, garlic, ginger, spices, coconut milk, chopped tomatoes and the remaining salt. You can do this by mixing these ingredients in a bowl or preferably in a food processor.
- Add the sauce and prawns to the baking tray, stir and return to the oven for a further 20 minutes until cooked. Sprinkle over the freshly chopped coriander, if using, and serve.
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