Ingredients

Method

• 1 T finely chopped cashew nut or almond coriander leaves, for sprinkling
• small poppadoms, for serving (optional)
For the spiced roasted butternut
• 4 x 500 g butternuts
• ground cumin, for sprinkling
• ground coriander, for sprinkling
• sea salt and freshly ground black pepper, to taste
• sunflower oil, for brushing
For the prawn-and-basmati filling
• 1 medium-sized onion, finely chopped
• 1-2 T olive oil
• 1 clove garlic, finely chopped
• 200 g organic basmati rice
• 1 cup coconut milk
• 1 stick cinnamon
• 1 bay leaf
• sea salt and freshly ground black pepper, to taste
• 1 x 230 g pack peeled and cooked small
• prawns or prawn tails, defrosted and roughly chopped

Method

Ingredients

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.