My mum found a recipe in a newspaper for prawn & spinach curry, and asked me to make it for her. As I did not have any spinach, used kale instead, to create this hot and healthy curry. If you prefer milder curries, just reduce the quantity of spices
Ingredients 150g kale
150g tiger prawns
150g brown rice
350ml coconut milk
1 small onion
2 garlic cloves
1 tsp curry powder
½ tsp chilli flakes (depending on how hot you like it)
1 tbsp lemon juice
1 tbsp tomato puree
Simmer the brown rice in water for half an hour, and drain.
Dice the onion and garlic and fry in coconut oil, before stirring in the curry powder and chilli flakes.
Stir in tomato puree, coconut milk, kale, and prawns.
Put a lid on top and allow the kale to wilt and prawns to cook.