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Prawn and kale Madras curry

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

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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.

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