V Cook—A Low Carb Curry and Gluten-Free Naan to Warm Up this Winter

With the winter chill finally here, it’s time for warming meals that nourish mind, body, and soul. And who better than VB’s friend, chef Andrea Rodriquez, to dish on how to create the perfect curry. Rodriquez’s version uses prawns and substitutes traditional rice for cauliflower rice which are rich in antioxidants and high in fiber. And Rodriquez’s gluten-free take on traditional naan bread uses buckwheat, chickpea, and tapioca flour in lieu of traditional white or wheat flour. No doubt, you and your guests will be coming back for more.

Prawn Curry with Cauliflower Rice and Naan Bread (medium difficulty)

Serves: 2

Dish notes: Gluten free, low fat, low carb


For the curry:

4 banana shallots, grated

7 garlic cloves, crushed

7 kaffir lime leaves

4 carrots, diced into 2 centimetre cubes

2 red chillies, with seeds and veins removed, finely chopped

2 green chillies, with seeds and veins removed, finely chopped

1 thumb piece of ginger (or Thai Galangal), grated with a microplane

25 grams of fresh coriander, separates stalks from leaves, finely chopped (keep leaves aside for garnish in the end) 

1 teaspoon of stevia or palm sugar

2 teaspoon of ground coriander

2 teaspoons of ground cumin

1 teaspoon of chili powder

4 teaspoons of turmeric

3 teaspoons of paprika

1/4 teaspoon of ground white pepper

A pinch of sea salt

1 piece of lemongrass, crushed and finely chopped

400 millilitres of light coconut milk or vegetable stock

30 king prawns, cooked, peeled and veins removed

Put all ingredients excluding prawns, coconut milk + oil in a mortar and pestle and combine

For the cauliflower rice:

1 small cauliflower

1/2 teaspoon of chilli powder

1 teaspoon of cumin seeds

1 teaspoon of nigella seeds

2 teaspoons of turmeric

1 garlic clove, crushed with skin on

Coconut oil or avocado oil (just a few sprays)

Cauliflower rice recipe:

Grate cauliflower over a bowl

Put a non-stick frying pan on medium high fire with coconut oil (1/2 tablespoon or avocado oil spray), cumin seeds, garlic, and toast stirring often for 1 minute

After 1 minute, put grated cauliflower in with a pinch of salt and cook stirring often for 2 minutes

Add spices and some seasoning (salt and pepper) and stir through

Cover and leave to cook on low fire for a further 5 minutes; set aside and keep warm for serving


150 grams buckwheat flour 

100 grams tapioca flour 

50 grams chickpea flour 

1/2 teaspoon of salt 

1/2 teaspoon of soda bicarbonate 

7 grams of gluten free dry active yeast 

125 millilitres of warm water 

1 teaspoon stevia 

150 millilitres zero fat and zero added sugar coconut yoghurt 

25 grams of coconut butter melted (optional) and extra for brushing or avocado oil spray

Naan Recipe:

In a little bowl whisk yeast with warm water, cover with cling film and leave for 10-15 minutes

In a mixer combine flours, soda bicarbonate and salt

Add the yeast/water mixture, melted coconut butter and yoghurt and leave to mix with the hook attachment for 10 minutes on medium speed until the dough comes nicely smooth together and does not stick to the sides of the bowl

Put dough on a lightly floured (only use gluten free flour like buckwheat) surface and cover with a cloth

Leave to proof for one hour (in the meantime pre-heat oven to 200°C conventional leaving a baking tray inside)

Once proofed divide the dough into six balls and with the help of a rolling pin roll out each ball to the shape of a naan about 0.5-1 centimetres thick

Take out the hot baking tray and brush/spray with your choice of butter/spray and with the help of a spatula line the rolled naans onto the tray and bake for 2-3 minutes

Take out brushed bread side up with coconut butter, if using, turn sideways and bake again for a further 2 minutes

Your bread should be ready—keep aside (warm up in the oven just prior to serving)

Curry Recipe:

Excluding coconut oil/avocado oil spray, prawns and coconut milk/vegetable stock combine all ingredients in a mortar and pestle to a thick paste

Put a sauce pot on low fire with 1/2 tablespoon of coconut oil/avocado oil spray and cook the curry paste stirring often for five minutes covered

Add carrots, coconut milk/vegetable stock and mix through before bringing to a boil

Lower fire and leave to simmer for 20 minutes; at this point stir in the prawn and leave to cook through for 3-5 minutes

Your curry is ready to be served—season with salt to taste (set aside and keep warm until serving)