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.
Taste Buds is published by We Make Media, a family-owned Devon company. Taste Buds is produced using Devon-based writers, chefs, photographers and sales team. It is printed on environmentally friendly paper. Just like the food we write about, Taste Buds is lovingly made using the finest local ingredients!