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Prawn and kale Madras curry

Kale makes an interesting addition to a curry, replacing the more common spinach

11 JANUARY 2010

Ingredients (Serves 4)

• 1 tbsp oil
• 1 onion, chopped
• 250g mushrooms, halved
• 75g Patak’s Madras Curry Paste
• 410g can chickpeas, drained and rinsed
• 400g can chopped tomatoes
• 200g bag ready prepared kale
• 300g tiger prawns

Method

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.

Add the kale and simmer covered for 5 minutes, stirring occasionally.

Serve with freshly cooked basmati rice.