- 150g brown basmati rice
- 1 vegetable stock cube
- 4 tsp medium Madras curry powder
- 200g pack Kale
- 1 tbsp oil
- 1 small onion, sliced (150g)
- 220g pack king prawns
- Zest and juice of 1 lemon
- 1 tbsp chopped coriander
- To serve, toasted flaked almonds and natural yoghurt
Nutrition Info
- 506 Calories
- 11.8g Fat
- 1.6g (of which Saturated Fat)
- 64g Carbohydrates
- 6.2g (of which Sugar)
- 2.2g Salt
- 11g Fibre
- 30g Protein
Instructions
- Cook the rice in boiling water with the stock cube and 1 tsp curry powder for 15 minutes, add the kale and cook for a further 5 minutes until rice is tender. Drain well and return to the pan.
- Meanwhile, heat the oil in a frying pan and fry the onion for 2-3 minutes, add the remaining curry powder and prawns and cook for 1 minute.
- Add in the lemon juice and stir into the rice mixture with the coriander.
- Serve sprinkled with toasted flaked almonds and natural yogurt.
- Servings : 2
- Ready in : 30 Minutes