Prawn and Courgette Curry with Roasted Cauliflower

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 200°C (180°C fan) mark 6. For the cauliflower in a medium bowl mix the oil, curry paste, turmeric, onion seeds, lime zest and some seasoning. Add cauliflower and mix to coat (using your hands is easiest).

Step 2

Empty into a roasting tin, cover with foil and roast for 30min. Uncover, squeeze over the lime juice and return to the oven for 10min, or until tender and beginning to char slightly around the edges.

Step 3

Meanwhile, make the curry. Heat the oil in a large, shallow casserole dish or deep frying pan. Cook the onion and a large pinch of salt for 10min, until softened. Stir in the ginger, curry paste and cumin seeds and cook for 1min, until aromatic.

Step 4

Add the potatoes, turn up the heat to medium-high and cook for 2min. Stir in the coconut milk and 200ml water. Bring to the boil and bubble for 5-10min, or until the potatoes are almost tender.

Step 5

Stir in the courgettes and bubble for 3min, until veg are tender. Add the prawns and cook until bright pink and piping hot. Stir through the coriander, check seasoning and serve with the roasted cauliflower.