Sautéed Prawn & Cauliflower Bengali Curry

• While rice is cooking, chop cauliflower into 
small florets.
• Place cauliflower on a lined oven tray. 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 (see ingredients). 
• Finely chop garlic.
• 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, 
stirring, until softened, 3-4 minutes. 
• SPICY! This is a mild curry paste, but use less if 
you’re sensitive to heat! Add garlic, ginger paste
and Bengal curry paste and cook until fragrant, 
1-2 minutes. 
• Add coconut milk and the water (for the 
curry) and bring to the boil. Reduce the heat to 
medium and cook, until slightly thickened, 
2-3 minutes.

• Add baby broccoli and prawns to the sauce and 
simmer, stirring occasionally, until cooked, 
4-6 minutes. 
• While the prawns are cooking, slice lime into 
wedges. Thinly slice long chilli (if using). 
• Roughly chop coriander. 
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.