Prawn Coconut Curry With Cauliflower Rice

I love a good curry!  Whether it's a winter warmer or just another way to turn vegetables into something creative, I feel like it's hard to go wrong.  Here is a recipe that my girlfriend Kristen put together, but really, you can just go for broke and chop and change this recipe as you feel fit.  Not only are you getting a tonne of vitamins and minerals, but the coconut cream adds a good amount of fat, which keeps you feeling full and makes it hard to over eat.

What you will need: 

1 big sweet potato or 2 small, chopped bite size

1 lb wild caught prawns

1/2 cup melted coconut oil

Salt + pepper

6 tbsp grassfed butter total

9 cloves of garlic

2 tbsp freshly grated ginger

1 sliced onion 

2 tbsp organic curry powder

1tbsp organic paprika

1 cup chopped carrots

2 cups chicken stock 

1 can organic coconut cream

1/2 cup sliced purple cabbage

1/4 cup chopped red pepper 

1/2 cup cilantro 

Preheat oven to 450. Chop sweet potatoes into bite sized pieces and coat in 1/2 cup melted coconut oil.. Sprinkle with salt and pepper and put in the oven while you cook the rest of your curry. 

Sauté on medium high 2 tsp grass fed butter and 1 sliced onion (so the onion pieces are long and thin) in a ceramic bowl or a cast iron skillet. 

Add a pinch of salt and a couple rounds of freshly ground pepper. Stir and watch until the onions go translucent, reducing heat to medium. This is usually around 6-8 minutes. 

Add in 5 cloves of freshly minced garlic (prep this before and let sit for 10 minutes to allow the full health benefits of garlic to be had) and 2 tbsp of freshly grated ginger. Add in 2 tbsp ground organic curry powder, 1 tbsp organic ground paprika and stir with the onion until it becomes fragrant, approx 4 minutes. Add in 1 cup chopped carrots and another 2 tbsp of grass fed butter and stir occasionally while these are softening. (If you prefer this vegan, vegetable stock and coconut oil will work for this recipe in replacement with a1:1 ratio)

After about 6-8 minutes, slowly start adding in 1 cup of home made chicken stock (recipe coming soon.) The goal is to let the veggies soak up about half of the stock. As this is happening, add in 1 can of coconut cream and stir. As this is marinating, add in another cup of stock. Place lid on top and let the curry cook on low for 10 minutes. 

Prep 1/2 cup chopped purple cabbage, 1/4 cup chopped red pepper, and 1/2 cup cilantro. Set aside.

While you are still waiting peel the wild caught prawns and place in a cast iron skillet. Mince 4 cloves of garlic, and place them in the skillet along with 2 tbsp grass fed butter. Prawns should be in one layer, flat on the pan. Let them cook 3 minutes on medium high and then flip and cook the other side for 3 minutes. Turn skillet off and take half a lime and squeeze over the prawns. 

By this time, you should be able to take out the sweet potatoes and place them in the curry. Mix in potatoes, purple cabbage and red pepper. Let sit in the curry for 5-10 minutes depending on how cooked or crunchy you like your veggies. 

Take a big scoop of curry and put it in a bowl. Add prawns on top and garnish with cilantro.