Prawn and kale curry
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
- 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.
- Add the kale and prawns and simmer covered for 5 minutes, stirring occasionally.
- Serve with freshly cooked basmati rice.
Recipe and image courtesy of Discover Kale, discoverkale.co.uk