Creamy Roasted Veg & Prawn Curry

a) Pop the cauliflower onto another large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Roast on the middle shelf of your oven until golden and tender, 16-18 mins. Turn halfway through.

b) Meanwhile, peel and grate the garlic (or use a garlic press).

a) Heat a drizzle of oil in a large frying pan on medium heat. Drain the prawns.

b) Once hot, add the prawns, tomato puree, korma curry paste, North Indian style spice mix and garlic. Stir-fry until fragrant, 2-3 mins. IMPORTANT: Wash hands and utensils after handling raw prawns.

a) Next, stir in the veg stock paste, honey and water for the curry (see pantry for both amounts). Season with salt and pepper.

b) Bring to the boil, then reduce the heat to medium.

c) Simmer, stirring occasionally, until the sauce has thickened, 4-5 mins. IMPORTANT: Cook so the prawns are opaque in the middle.

a) Meanwhile, put the naans onto a baking tray. Sprinkle with a little water and pop them into the oven to warm through, 2-3 mins.

b) Once the curry sauce has thickened, remove from the heat. Stir through the roasted veg and three quarters of the soured cream.

c) Add a splash of water if it's a little too thick. Taste and season with salt and pepper if needed.