Coconut Korma Prawn and Vegetable Curry

Meanwhile, pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.

Stir in the rice and ¼ tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.

Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

While the rice and veg cook, peel and grate the garlic (or use a garlic press). Drain the prawns.

Heat a drizzle of oil in a large frying pan on medium-high heat. 

Once hot, add the prawns, garlic and korma curry paste. Cook for 2-3 mins, then stir in the coconut milk, veg stock paste, mango chutney and water for the curry (see pantry for amount).

Bring to the boil, then lower the heat and simmer until thickened, 3-4 mins. IMPORTANT: Wash your hands and equipment after handling raw prawns. They're cooked when pink on the outside and opaque in the middle.

Once the curry sauce has thickened, stir in the peas and cook until piping hot, 1-2 mins.

Season with salt and pepper and remove from the heat.

Make kid friendly: If you’d prefer to serve the peas on the side, stir-fry them separately for 2-3 mins.

Once the broccoli and sweet potato are cooked, remove from the oven and stir into the curry. 

Pop the pan back on the heat and cook until piping hot, 1 min. Add a splash more water if you feel it needs it. 

Make kid friendly: If you’d prefer to serve any of the vegetables on the side, don't stir them into the curry at this point. When serving, add the veg each person wants to their bowls and serve separately if preferred.