Mumbai Prawn & Coconut Curry

• While the rice is cooking, thinly slice red onion. • Finely chop garlic. • Zest lime to get a good pinch, then slice into wedges. • Roughly chop tomato. • Cut baby broccoli into bite-sized pieces. • Roughly chop coriander.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook red onion and baby broccoli, stirring, until slightly softened, 2-3 minutes. • Add ginger paste, garlic, tomato, Mumbai spice blend and tomato paste and cook until fragrant, 1-2 minutes.

• Add coconut milk, the water (for the curry), vegetable stock pot and the brown sugar to the pan and bring to the boil.

• Reduce heat to medium, add tail-on prawns and simmer, stirring occasionally, until pink and starting to curl up and curry is slightly thickened, 3-5 minutes. • Add lime zest and a squeeze of lime juice, then season to taste.

TIP: Add more or less lime juice to taste. TIP: Add a splash more water if the sauce looks too thick!