Bengali Roast Cauliflower, Prawn & Currant Biryani

• Place cauliflower 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. 

TIP: If your oven tray is crowded, divide cauliflower 
between two trays. 

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

• To the saucepan, add basmati rice and currants, 
stirring to coat.
• Add green beans, the water and stock 
concentrate, 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.