Prawn curry with cauliflower, kale and spinach

Ingredients

• 24 tiger prawns
• ½ tsp chilli powder
• 2 tsp turmeric
• ¼ tsp chilli flakes
• 200g sweet potato, peeled and cut into chunks
• ½ cauliflower, cut into florets
• Handful of kale
• 100g spinach
• 2 tomatoes, diced
• 1 tbsp oil
• Fresh coriander, chopped (to garnish)
• Crispy shallots (to garnish)
• 1 lime, quartered (to garnish)

For the paste

• 3 tbsp tamarind paste
• 1 onion, finely diced
• 1 tomato, diced
• 50g ginger, peeled and sliced
• 2 cloves of garlic
• 1 red chilli
• ½ tsp garam marsala
• 1 tsp turmeric
• 1 tsp ground cumin
• 1 tbsp ground coriander
• 400ml coconut milk
• 1 tbsp fish sauce
• 100ml water