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    Turmeric & coconut prawns with roasted carrots and aubergines

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    • Turmeric & coconut prawns with roasted carrots and aubergines

    Turmeric & coconut prawns with roasted carrots and aubergines

    • Preparation time: 5 minutes
    • Cooking time: 30 minutes
    • Total time: 35 minutes 35 minutes

    Serves: 4

    Ingredients

    2 large carrots, peeled and sliced into rounds
    1 aubergine, diced into medium-sized pieces
    2 tsp vegetable oil
    1 onion, finely sliced
    1 clove garlic, crushed
    1 lemongrass stalk, outer skin discarded, stalk bruised
    2 kaffir lime leaves
    1 tsp ground turmeric
    350ml reduced fat coconut milk
    ½ tsp fish sauce
    2 x 220g packs extra large king prawns
    2 x 250g packs wholegrain rice
    Coriander, to serve
    Sliced salad onion, to serve

    Method

    1. Preheat the oven to 220ºC, gas mark 7 and line a large baking tray with parchment paper. Add the carrots and aubergine to the tray and drizzle over 1 tsp oil. Bake in the oven for 12-14 minutes.

    2. Add the remaining oil to a medium-sized saucepan over a high heat. When hot, add the onion and garlic and sauté for 3 minutes. Add the lemongrass and lime leaves and stir for a further minute. Add the turmeric, coconut milk and fish sauce, then simmer for 5 minutes over a low heat.

    3. Stir in the roasted vegetables and simmer for a further 5 minutes, then add the prawns and cook for 2 minutes more, or until the prawns are pink, opaque and cooked through. Season. Meanwhile, cook the rice according to pack instructions. Remove the lime leaves and lemongrass, then serve garnished with coriander and salad onion, with the rice on the side.  

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    Cook’s tip This recipe would also work well with chunks of fish, such as haddock, cod or salmon. Simmer in the sauce gently until opaque and cooked through. If you are a myWaitrose member, receive 20% off selected fish from the counter in store every Friday.

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