Halve, peel and thinly slice the onion. Peel and grate the garlic (or use a garlic press). 

Heat a drizzle of oil in a medium saucepan (with a tight-fitting lid) on medium-high heat.

Once hot, add the onion to the pan and cook, stirring occasionally, until softened, 5-6 mins.

Stir in the korma style paste and half the garlic, then cook for 1 min more.

Stir the rice, veg stock paste and water for the rice (see pantry for amount) into the onion pan and bring to the boil.

Once boiling, turn the heat down to medium and cover with the lid.

Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

While the rice cooks, trim the green beans and cut into thirds. Zest and halve the lime.

When the rice has 10 mins left, heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the green beans and season with salt and pepper. Stir-fry until starting to char, 3-4 mins.

Once the beans have charred, add the prawns to the pan and stir-fry for 3-4 mins.

Stir in the remaining garlic and cook for 1 min more, then remove from the heat. IMPORTANT: Wash your hands and equipment after handling raw prawns. The prawns are cooked when pink on the outside and opaque in the middle.

Once the rice is cooked, fluff it up with a fork and stir through the mango chutney. Add the rice, lime zest and a squeeze of lime to the prawn pan and stir together until combined. Taste and add salt and pepper if needed.

Spoon the prawn pilaf into bowls, then add a dollop of yoghurt.

Cut the remaining lime into wedges and serve alongside for squeezing over.

Enjoy!