Sautéed Prawn Bengali Curry

• While the rice is cooking, chop the 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 onion and cook until softened, 3-4 minutes. Add the garlic, ginger paste and Bengal curry paste and cook until fragrant, 1-2 minutes. Add the 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.