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Prep: 15 mins
Cook: 25 mins
Serves 3 (or 2 adults and 2 children)
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
Method
STEP 1
Heat the oil in a pan and cook the onion for 8-10 mins until starting to soften, then stir in the garlic and cook for 1 min. Add the peppers, spices, tomato purée and a splash of water. Cook for 1-2 mins until the peppers soften.
STEP 2
Add the almonds, stock cube and 500ml water to the pan, season and simmer for 10 mins. Stir in the cream. Cook the beans in a small pan of boiling water for 2 mins until just tender, then drain.
STEP 3
When you’re ready to eat, add the salmon to the sauce, simmer gently for 2-3 mins until the fish turns opaque, then add the prawns and cook for a further 1 min until they turn pink. Check the salmon is cooked through (it should easily flake when gently pressed with a knife). Remove from the heat and add a little lime juice. Serve scattered with the coriander, the beans with the rice and the lime wedges for squeezing over.
Cook: 25 mins
Serves 3 (or 2 adults and 2 children)
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
Method
STEP 1
Heat the oil in a pan and cook the onion for 8-10 mins until starting to soften, then stir in the garlic and cook for 1 min. Add the peppers, spices, tomato purée and a splash of water. Cook for 1-2 mins until the peppers soften.
STEP 2
Add the almonds, stock cube and 500ml water to the pan, season and simmer for 10 mins. Stir in the cream. Cook the beans in a small pan of boiling water for 2 mins until just tender, then drain.
STEP 3
When you’re ready to eat, add the salmon to the sauce, simmer gently for 2-3 mins until the fish turns opaque, then add the prawns and cook for a further 1 min until they turn pink. Check the salmon is cooked through (it should easily flake when gently pressed with a knife). Remove from the heat and add a little lime juice. Serve scattered with the coriander, the beans with the rice and the lime wedges for squeezing over.
