King Prawn and Sweet Potato Korma Style 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 1/4 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 everything cooks, halve any thick broccoli stems lengthways, then cut them into thirds.

Peel and grate the garlic (or use a garlic press).

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

Once hot, add the prawns and stir-fry for 2-3 mins.

Next, stir in the korma curry paste, garlic and remaining curry powder mix. Stir-fry until fragrant, 1 min. IMPORTANT: Wash your hands and equipment after handling raw prawns.

Stir in the broccoli, veg stock paste and water for the curry (see pantry for amount) and bring to the boil. Once boiling, lower the heat, cover with a lid and simmer until the broccoli is just tender, 4-5 mins. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle.

Next, stir in the creme fraiche and mango chutney. Bring back to the boil, then remove from the heat. Season with salt and pepper.