200 g butternut pumpkin, peeled, deseeded and cut into bite-sized pieces
75 g microwave brown basmati rice or wild rice
1 tbsp canola oil
1 onion, finely chopped
1 cm piece ginger, peeled and finely chopped
1 garlic clove, finely sliced
1 lemongrass stalk, woody tip and outer leaves removed, bulbous end lightly bashed (to help release oils)
½ red chilli, deseeded and finely chopped
½ tsp ground turmeric
½ tsp ground cumin
½ tsp ground coriander
½ ripe mango, peeled, stoned and cut into chunks
200 g baby spinach
150 ml vegetable stock (or water)
150 ml low-fat coconut milk
175 g raw king prawns
1 tsp low-salt tamari soy sauce or soy sauce
1 juice lime
2 tbsp finely chopped coriander
- Heat oven to 200C fan. Tip the butternut pumpkin into a non-stick roasting tin and roast for 15-20 mins or until almost soft. Remove and set aside.
- Meanwhile, cook the rice following pack instructions until tender. Drain and cover to keep warm. (Set aside the extra for tomorrow if required.) Heat the oil in a wok or large non-stick frying pan over a medium heat. Add the onion and cook for 2 mins until soft but not coloured. Add the ginger, garlic, lemongrass, chilli and spices, and cook for 3 mins more.
- Stir through the mango and roasted butternut pumpkin, then add the spinach and pour over the stock and coconut milk. Gently stir to combine, slowly bring to the boil, then reduce to a simmer for a few mins until the spinach starts to wilt.
- Add the prawns and stir. Once the prawns are pink through (about 3 mins), remove the lemongrass and discard. Add the tamari, lime juice and coriander, and stir well. Just before serving, check the seasoning, adding more lime juice or tamari if needed. Serve with the rice.