Roast Cauliflower & Prawn Biryani

• Place cauliflower and carrot on a lined oven tray. Drizzle with olive oil, sprinkle with Mumbai spice blend and season with salt and pepper. • Toss to coat. Roast until tender and brown around the edges, 20-25 minutes.

• Meanwhile, heat a drizzle of olive oil in a large saucepan over medium-high heat. • Cook onion, stirring, until slightly softened, 4-5 minutes. • Add another drizzle of olive oil, Bengal curry paste (see ingredients) and garlic and cook, stirring, until fragrant, 1 minute.

• Add basmati rice and currants, stirring to coat. • Add the water and vegetable stock pot, then bring to the boil. • Cover and reduce heat to medium-low. Cook for 12 minutes, then remove pan from heat. • Keep covered until rice is tender and the water is absorbed, 15 minutes.

TIP: The rice will finish cooking in its own steam, so don't peek!

• Meanwhile, roughly chop roasted almonds. Roughly chop coriander. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook prawns, tossing, until pink and starting to curl up, 3-4 minutes. Transfer to a bowl. • When rice is done, stir through cooked prawns, roasted veggies and almonds.