Serves 6
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To serve

  1. Preheat the oven to 180 ̊C/160 ̊C fan/ gas mark 4.
  2. Heat the butter and oil in a casserole dish over a medium-low heat. Add the spring onions, ginger, cardamom seeds, mustard seeds, curry paste and cinnamon stick and cook, stirring, for 8-10 minutes until the onion has softened.
  3. Stir in the rice and half a teaspoon of salt. Add the stock and lemon juice and bring to a simmer.
  4. Place the prawns on top of the rice, cover with a lid or foil and transfer to the oven for 15 minutes.
  5. Remove the skins from the broad beans (or peas) and stir through the rice with the lemon zest, cashews, coriander and parsley.
  6. Serve with natural yoghurt.

Nutrition Facts

Per serving: 530kcals, 16.6g fat (4.1g saturated), 72.9g carbs (4.8g sugars), 22.7g protein, 5.1g fibre, 0.581g sodium

Gluten-freeDinnerFish & seafoodDiabetic-friendlyMeat-free30-minute mealsBakingBudget mealsMake it Healthy

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