Recipe idea: courgettes in curry cream, prawns sautéed with coriander and saffron rice

Ingredients for 2 people

• 20 prawns (raw if possible)
• 2 tablespoons coconut oil
• 1 onion
• 1 to 2 tablespoons lemon juice
• 1 garlic clove
• 1 cm fresh ginger root, grated
• 1 tablespoon soy sauce
• 1 teaspoon sesame seeds
• 100 g basmati rice
• 2 knife tips of ground saffron
• 1 bunch of coriander
• Salt
• 1 jar of courgettes in curry cream

Method

1. Prepare the rice. Bring the water to the boil in a saucepan.
2. Add the rice, the saffron and 2 pinches of salt, cover and cook over a low heat until the rice has absorbed the water.
3. Gently reheat the courgettes in curry cream in a saucepan over a low heat.
4. Peel the prawns (and devein them if they are raw). Rinse them and pat them dry.
5. In a frying pan, fry the onion, garlic and ginger in the coconut oil over a medium heat for 3 minutes.
6. Add the prawns and cook them for 1 minute on each side.
7. Add the soy sauce and the coriander.
8. Continue cooking for 2 minutes, stirring.
9. Pour in the lemon juice and sprinkle with sesame seeds.
10. Arrange the prawns, the courgettes in curry cream and the saffron rice on 2 plates and garnish with a few fresh coriander leaves.