Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
1 Bake cauliflower
Preheat the oven to 200°C/180°C fan. Chop the cauliflower into bite-sized florets and add them to a bowl. Add a drizzle of oil, the currypowder, turmericpowder and a generous pinch of salt. Toss. Transfer to a lined baking tray and bake for 30 min or until the cauliflower is tender
2 Prep marinade
Meanwhile, juice the lime into a food processor. Peel and roughly chop the onion. Strip the coriander leaves and roughly chop the stalks. Add the ginger-garlicpaste, corianderstalks, smokedpaprika, tomato paste, 2/3/4 tbsp of water, salt and half the onion to the food processor. Blend until smooth.
3 Toss prawns
Toss the prawns in the marinade in a bowl. Set aside.
Tip!Marinate the prawns up to 24 hours in advance and grill them for that extra flavour burst!
4 Cook beans
Trim the green beans. Cook the green beans in a pot of salted boiling water for 3-4 min or until tender. Drain once cooked. In a small bowl, whisk together the tamarindpaste, 1/2/2 tbsp of water and honey.
5 Fry prawns
Heat a large non-stick pan over a medium-high heat with a generous drizzle of oil. Once hot, add the prawns and fry for 2-3 min on each side or until cooked through.
Serve the curried cauliflower and prawns alongside the greenbeans. Dollop with Greek yogurt, drizzle with the tamarind and garnish with the coriander leaves.