1. In a pan, heat a little coconut oil over a medium heat.
  2. Finely dice the leeks and add these into the pan to cook.
  3. Sautee the leeks until soft.
  4. Meanwhile, peel and chop your carrots into small, bite-sized chunks and add these into the pan also.
  5. Continue to cook, stirring occasionally.
  6. Dice the aubergine and half of one of the courgettes and place these into your pan, as well as the raw king prawns.
  7. Peel and crush the garlic cloves into the pan and sprinkle in all of your spices.
  8. Stir everything well, so that all of the veggies are coated in the spice mixture.
  9. Pour in the coconut milk and bring to a boil, before reducing the heat to a simmer and allowing all of the ingredients to cook through.
  10. Pop a lid on the pan and allow the curry to cook for around 15-20 minutes.
  11. Here you can adjust any spies to taste and season with extra sea salt and chilli if needed.
  12. Stir through the peanut butter and a squeeze of lime juice for freshness. If the curry becomes too thick after adding the peanut butter, simply add in an extra splash of milk.
  13. To serve, spirlize the other courgette and pour over the curry.
  14. Garnish with some fresh coriander and crushed nuts.