Prawn and kale Madras curry recipe
Kale makes an interesting addition to a curry, replacing the more common spinach
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.