Veggie Prawns in a Garlic, Tomato & Cashew Sauce

Dinner, Fish

Love when I’m rustling around the bottom of the fridge & these kind of magical accidents happen! Kale, spinach or any leafy green can be used instead of the cabbage or bulk it up a bit more with sweet potato instead of carrot. The sauce would work great through pasta or simply as a dip.

Serves 2.

  • 3 tbsp raw cashews
  • 3 garlic cloves
  • 5 cherry tomatoes
  • 100ml water
  • 2 carrots
  • 1/4 courgette
  • 30g sugar snap green beans
  • 1/2 head Savoy cabbage
  • 100g frozen pre-cooked prawns
  • 2 tsp coconut oil
  1. In a bowl, cover the cashews with water & allow to soak for at least 2 hours.
  2. Preheat an oven to 180C and melt 1 tsp coconut oil in a roasting tray. Add the whole cherry tomatoes and peeled garlic cloves. Roast for 20-30 mins until the tomato skins have blistered.
  3. Defrost the prawns by placing in a bowl of water.
  4. Chop the carrot, courgette and sugar snaps into bite size pieces. Steam gently until the carrots are cooked through.
  5. Melt the remaining coconut oil in a large frying pan. Finely slice the cabbage and sauté in the pan for about 5 mins, add the strained and rinsed defrosted prawns and continue to cook until warm through.
  6. For the sauce: strain and rinse the cashews, add the roasted garlic and tomatoes with 100ml of water to the nuts and blitz with a hand blender until a thick sauce consistency is formed.
  7. Add the steamed veg and sauce to the frying pan and stir together until well coated over a low heat.

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