Put the prawns in a non-metallic dish, add the lemon juice and allow to marinate.
Blitz the coconut milk and coriander in a blender or food processor.
Heat the coconut oil in a heavy based pan and add the onion and garlic. Cook until translucen
Add the ginger, turmeric, cardamom, chilli and cinnamon stick. Cook for a further 2 minutes, stirring continuously.
Add the peppers and broccoli and cook for 2-3 minutes before adding the prawns and stir-frying until cooked.
Stir the coconut mix into the prawns and vegetables and gently simmer for 3-4 minutes.
Serve with brown basmati rice or quinoa.