Before starting, wash and dry all produce. Peel, then cut potatoes into 1-inch pieces. Add potatoes, cauliflower, 2 tsp salt and enough water to cover (by approx. 1 inch) to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer uncovered until fork-tender, 10-12 min. Drain and return veggies to the same pot, off heat. Cover to keep warm.

While potatoes and cauliflower cook, cut tomatoes into 1/2-inch pieces. Roughly chop cilantro. Peel, then mince or grate garlic. Peel, then cut shallot into 1/4-inch pieces. Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper.

Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then shrimp. Cook, stirring occasionally, until shrimp just turn pink, 2-3 min.** Remove the pan from heat. Transfer shrimp to a plate.

Heat the same pan over medium. Add 1 tbsp butter (dbl for 4 ppl), then swirl the pan until melted. Add shallots. Cook, stirring occasionally, until slightly softened, 2-3 min. Add garlic and tomatoes. Cook, stirring often, until tomatoes start to break down, 3-4 min. Add Indian Spice Mix and curry paste. Cook, stirring constantly, until fragrant, 30 sec.

Add cream cheese and 1/2 cup water (dbl for 4 ppl) to the pan. Bring to a simmer over medium-high, whisking constantly, until combined. Once simmering, continue whisking occasionally until sauce thickens slightly, 2-3 min. Add shrimp and stir to warm through. Season with salt and pepper, to taste. (TIP: If sauce is too acidic, add 1/4 tsp sugar.)

Roughly mash 2 tbsp butter (dbl for 4 ppl) into veggies until slightly mashed. (NOTE: 'Smashed' potatoes and cauliflower will still have a few chunks!) Season with salt and pepper, to taste. Divide smashed potatoes and cauliflower between plates. Spoon shrimp curry over top. Sprinkle with cilantro.