4
Easy
30 minutes
40 minutes
Preheat the oven to 200°C.
To make the spiced roasted butternut: Split the butternuts lengthways and discard the seeds. Sprinkle lightly with cumin and coriander, then season and brush with oil. Place, cut side down, on a baking pan lined with baking paper. Roast for 30 minutes, or until tender.
To make the prawn-and-basmati filling: In a saucepan, soften the onion in a spoonful or two of oil before stirring in the garlic and rice. Skim off the thick coconut cream that sits on top of the milk and set aside. Add water to the remaining coconut milk, to fill the can. Pour into the saucepan. Add the spices and a little salt, then bring to a bubble. Cover tightly, reduce the heat, and cook for 15 minutes. Add the prawn pieces and re-cover. Turn off the heat and leave to steam for 5 minutes. Check seasoning.
To assemble: Invert the butternut and heap generously with the hot filling. Moisten with the reserved coconut cream and sprinkle with the chopped nut. Bake for another 5 to 10 minutes.
Remove from the oven, sprinkle with coriander leaves and serve immediately – with poppadoms for nibbling, if you wish.
Per serving: 3358 kJ, 23.2 g protein, 33.4 g fat, 90.1 g carbs
TASTE’s take:
This meal sums up the rules for healthy eating: lots of vegetables, moderate quantities of carbohydrates and small amounts of protein.
