Creamy salmon prawn almond curry
Ingredients
- 2 tbsp oil
- 1 onion chopped
- 2 garlic cloves crushed
- 2 red peppers sliced
- ½ tsp ground turmeric
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tbsp tomato purée
- 70g ground almonds
- 1 low-salt vegetable or chicken stock cube
- 1½ tbsp double cream
- 300g green beans
- 2 salmon fillets (around 300g-350g), skin removed and cut into chunks
- 150g raw king prawns
- handful of coriander leaves picked
- 150g brown rice cooked, to serve
- ½ lime cut into wedges to serve
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