Tikka Prawns with Caramelised Onion Rice, Pomegranates & Raita

One of my favourite meal prep recipes. It’s also a bowl of sunshine so felt apt to share it now spring finally seems to have decided to arrive. Spicy, juicy prawns with a fibre packed aromatic, fragrant rice packed with veggie goodness. It’s got sweetness from caramelised onions and mango chutney, warmth from spices, and a cooling and refreshing mint raita which pairs with it all perfectly. Topped with toasted almonds, pomegranates and extra coriander, this is a flavour explosion with every mouthful.  

1. Finely slice two red onions and add to a large saute pan with 1 tbsp oil and a pinch of salt. Fry over a medium heat until softened before adding 1 tbsp finely grated ginger and 2 crushed garlic cloves.
2. Stir for a couple more mins then add 1 chopped red pepper, 1 tbsp garam masala/curry powder and 1/2 tsp turmeric. Add a 250g precooked brown rice and stir well before adding 150g frozen peas and 1 tbsp mango chutney along with a can of drained chickpeas.
3. Keep on a low heat, stirring occasionally while you make the raita by adding 150g greek yoghurt to a bowl with a handful of finely chopped mint, 2 tsps mint sauce, and a deseeded and finely chopped cucumber. Taste and correct the seasoning.
4. Heat a small frying pan over a high heat and add 1 tsp oil. Sprinkle 1 tsp garam masala/curry powder over 150g king prawns and toss them well so they are coated in the spices. Fry over a high heat until caramelised and cooked through.
5. Add a splash of water to the rice with a couple of large handfuls of spinach and a large handful chopped coriander. Taste to correct the seasoning.
6. Spoon the rice into bowl and top with the prawns. Finish with a generous squeeze of lime, some toasted flaked almonds, pomegranates, coriander leaves and a dollop of raita and extra mango chutney.