Serves 3 or 4

• Bring a pan of water to the boil and add the juice from the kidney beans. Add the garlic, thyme, coconut and spring onions.
• Rinse the rice until all the starch is removed and add to the pan. Cook for approx 15 minutes then add the kidney beans, cook for another 5 minutes or until tender, drain.
• Heat the oil in a pan and add the carrot, onion, pepper and broccoli. Fry lightly and add the prawns along with the jar of Caribbean Curry Sauce.
• Simmer for approx 5 minutes until the prawns turn pink
• Serve a heaped spoonful of rice onto a plate and pour the curried prawns over the top. Garnish with a sprig of mint and thyme and sing a tune to celebrate your masterpiece.

• 200g raw king prawns - peeled and de-veined
• 1 jar Levi Roots Caribbean Curry Sauce
• ¼ green pepper - thinly sliced
• ½ red onion - thinly sliced
• ½ large carrot - cut into strips
• ¼ head broccoli - cut into small florets
• 2 tbsp vegetable oil
• 1 sprig mint
• 1 sprig thyme
• 1 can of kidney beans
• Garlic - diced