a) Boil a half-full kettle.

b) Pour the boiled water into a large saucepan with 0.25 tsp salt on high heat. Add the rice and cook for 10-12 mins. 

c) Drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.

a) Meanwhile, peel and grate the garlic (or use a garlic press).

b) Heat a drizzle of oil in a large frying pan on medium-high heat.

c) Add the garlic, curry powder mix and korma curry paste to the pan and fry until fragrant, 1 min.

a) Meanwhile, drain and rinse the chickpeas in a sieve.

a) Drain the prawns. Stir the prawns, chickpeas, creme fraiche, veg stock paste and the water for the curry (see pantry for amount) into the pan.

b) Bring to a boil, then reduce the heat and simmer until slightly thickened, 5-6 mins. IMPORTANT: Wash hands and utensils after handling raw prawns. Cook so they're opaque in the middle.

a) When the curry has thickened, stir in the mango chutney and peas.

b) Add the spinach a handful at a time until wilted and piping hot, 1-2 mins.

c) Season with salt and pepper.

a) Share the rice between your serving bowls.

b) Spoon over the prawn and chickpea korma.

c) Sprinkle over the sesame seeds to finish.

Enjoy!