Prawn and kale curry

Serves: 4
Preparation time: 10 minutes
Cooking time: 10-15 minutes



1 tbsp oil

1 onion, chopped

250g (9oz) mushrooms, halved

75g (3oz) Madras curry paste

400g (14oz) can chickpeas, drained and rinsed

400g (14oz) can chopped tomatoes

200g (7oz) bag ready prepared kale

300g (10oz) tiger prawns


  1. Heat the oil in a large saucepan and fry the onion for 4 minutes. Add the mushrooms and fry for 1-2 minutes. Add the curry paste, then the chickpeas, tomatoes and 150ml (5fl oz) water. Cover and simmer for 5 minutes.
  2. Add the kale and prawns and simmer covered for 5 minutes, stirring occasionally.
  3. Serve with freshly cooked basmati rice.

Recipe and image courtesy of Discover Kale,

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