Marinate the prawns in the chilli powder, turmeric and chilli flakes. Set aside.
Blitz all the ingredients for the paste together.
Boil or steam the cauliflower and sweet potato for around 10–12 minutes, or until just cooked.
Heat a large pan with the oil. Add the cauliflower, sweet potato and curry paste, and mix well. Then add the remaining two diced tomatoes, kale and spinach.
Serve with rice and garnish with coriander, crispy shallots and a lime wedge.
Recipe by Jody Spencer
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