Preheat the oven to 200’C
Heat the oil in a large pan and fry the onion until soft.
Add the potato, pepper, chilli and ginger to the pan and fry off for another 10 minutes, stirring regularly.
Mix together all the dry spices with the sugar and add these to the pan along with the vinegar. Fry off for a few minutes to toast the spices.
Add the chopped tomatoes, stock and tomato puree, bring to the boil and then cover and cook for half an hour.
While your curry is simmering, make your cauliflower rice by blending the cauliflower until fine and the tossing together with the oil in an ovenproof dish.
Roast for 12 minutes and then stir in the peas and return to the oven for another 5 minutes. Season to taste and keep warm until ready to plate up.
Once all the veg is cooked in the curry pot add the prawns for 2-3 minutes, until they have turned pink.
Turn off the heat and stir in the spinach, coconut yoghurt and lemon juice. Continue to stir until the spinach has wilted and then plate up with your cauliflower rice and toasted almonds to finish