Sautéed Prawn Bengali Curry

• While the rice is cooking, chop cauliflower into small florets. Place the cauliflower on an oven tray lined with baking paper. Drizzle generously with olive oil, season with salt and pepper and toss to coat. Roast until tender, 20-25 minutes.

• While the cauliflower is roasting, finely chop brown onion. Finely chop garlic (or use a garlic press). Cut baby broccoli into 2cm chunks.

• In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the onion and cook until softened, 3-4 minutes. Add garlic, ginger paste and Bengal curry paste and cook until fragrant, 1-2 minutes. Add coconut cream (see ingredients list) and water (for the curry) and bring to the boil. Reduce the heat to medium and cook, until slightly softened, 2-3 mins.

• Add baby broccoli and tail-on prawns to the sauce and simmer, stirring occasionally, until cooked, 4-6 minutes. While the prawns are cooking, slice the lime into wedges. Roughly chop the coriander. Thinly slice the long red chilli (if using). TIP: The prawns are cooked when pink on the outside and opaque all the way through. TIP: Add a dash of water if the sauce is too thick. Stir through the roasted cauliflower and a good squeeze of lime juice.