Prawn and kale curry
- Preparation and cooking time
- Prep:
- Cook: -
- A little work
- Makes 4 portions
Ingredients
- 1tbsp Vegetable oil
- 1 Onion, chopped
- 250g Mushrooms, sliced
- 75g Mild curry paste
- 410g Can of chickpeas
- 400g Tinned chopped tomatoes
- 200g Ready prepared Kale
- 300g Tiger prawns
Method
- STEP 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 water. Cover and simmer for 5 minutes.
- STEP 2
Add the kale and simmer covered for 5 minutes, stirring occasionally.
- STEP 3
Serve with freshly cooked basmati rice.