Indian Prawn & Roast Veggie Curry

• Meanwhile, finely chop garlic. • In a medium saucepan, heat the butter(for the rice) with a dash of olive oil over medium heat. Cook half the garlic until fragrant, 1-2 minutes. • Add jasmine rice, the water (for the rice) and a generous pinch of salt, stir, then bring to the boil. • Reduce heat to low and cover with a lid. Cook for 12 minutes, then remove from heat and keep covered until rice is tender and water is absorbed, 10-15 minutes.

TIP: The rice will finish cooking in its own steam, so don't peek!

• When the rice has 10 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook prawns, tossing, until pink and starting to curl up, 3-4 minutes. Transfer to a plate.

• Wipe out the frying pan and return to medium-high heat with a drizzle of olive oil. • Cook mild curry paste (see ingredients) and remaining garlic, until fragrant, 1 minute. • Add tamarind paste, chicken-style stock powder, coconut milk, the butter(for the curry), water (for the curry) and brown sugar. Cook, stirring, until reduced, 2-3 minutes.

• Add prawns and roasted veggies to the curry and stir to combine.