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Ingredients
Method
- 2 tbsp oil
- 1 chopped onion
- 2 crushed garlic cloves
- 2 sliced red peppers
- ½ tsp turmeric
- 2 tsp each cumin and coriander
- 1 tbsp tomato puree
- 70g ground almonds
- 1 veg stock cube
- 1.5 tbsp yoghurt
- 300g green beans, blanched for 2 mins
- 2 x salmon fillets, cut into chunks
- 150g raw prawns
- Handful of chopped coriander
- Cook the onion in the oil for 10 mins to soften, stir in the garlic and cook for 1 minute, then add the peppers, tomato puree, spices and a splash of water. Cook for 3 mins, then add the almonds, stock cube and about 500ml water to the pan. Season well and simmer for 10 mins before stirring in the cream.
- Add the salmon chunks to the curry and simmer for 3 mins, then add the prawns and cook for 1 minute more. Remove from the heat, check the seasoning, then serve with cooked rice or flatbreads and a good sprinkle of coriander leaves.
30 mins
3 serving
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