Jono & Jules do food & wine

This is really light and creamy, not too spicy and perfect for kids.

Creamy salmon, prawn & almond curry – serves 3 (or 2 big people and 2 little people)

• 2 tbsp oil
• 1 onion, chopped
• 2 cloves of garlic, 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 vegetable or chicken stock cube, dissolved in 500ml of water
• 1 ½ tbsp double cream
• 300g green beans, halved
• 300g salmon fillet, skin removed and cut into chunks
• 150g raw king prawns
• a squeeze of lime juice, plus a few lime wedges to serve
• a small handful of coriander leaves
• 150g brown rice, cooked to serve

Heat 1 tbsp of the oil in a pan and cook the onion for about 10 minutes, until softened, then stir in the garlic and cook for another minute.

Add the sliced peppers, spices, tomato purèe and a splash of water, cook for a couple of minutes.

Add the ground almonds and stock, then season and simmer for 10 minutes. Stir in the cream.

Meanwhile, cook the green beans in a pan of boiling water until tender, then drain.

Add the salmon to the sauce and simmer gently for 2-3 minutes or until it turns opaque, then add the prawns and cook for another minute until they are also pink. Test the salmon is cooked by ensuring if flakes easily with a fork, then stir in the cooked green beans. Remove from the heat and add a squeeze of lime.

Serve over the brown rice with some coriander scattered on top and lime wedges on the side.

(Original recipe from BBC Good Food)