Quick Thai Inspired Prawn Lentil Curry

a) Meanwhile, pour the boiled water into a medium saucepan with 0.25 tsp salt on high heat. Add the rice and cook for 12-13 mins.

b) Drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.

a) Meanwhile, zest and cut the lime into wedges. 

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

c) Drain and rinse the lentils in a sieve.

a) Heat a drizzle of oil in a large saucepan on medium-high heat. Drain the prawns.

b) Once hot, add the red Thai style paste, Thai style spice blend (add less if you'd prefer things milder) and garlic. Stir-fry until fragrant, 1-2 mins.

c) Add the prawns, coconut milk, soy, peanut butter and lentils to the pan. Stir well until combined.

d) Bring to the boil and simmer until thickened, 6-8 mins. TIP: If your peanut butter has hardened, pop it in a bowl of hot water for 1 min.

a) Once ready, stir the roasted sweet potato, sweet chilli sauce and a squeeze of lime juice into the lentils. Remove from the heat.

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