Kale, Lemon & Prawn Pilaf

[Carl]

Kale, Lemon & Prawn Pilaf.jpg (75.36 KiB) Viewed 2 times

Takes: 30 minutes
Serves: 2

No nutritional information available.

Ingredients

- 150g brown basmati rice
- 1 vegetable stock cube
- 4 tsp medium Madras curry powder
- 200g pack kale
- 1 tbsp oil
- 1 small onion, sliced
- 220g raw king prawns
- Zest and juice of 1 lemon
- 1 tbsp freshly chopped coriander
- 25g flaked almonds, toasted

Method

1. 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 the rice is tender. Drain well and return to the pan.

2. Meanwhile, heat the oil in a frying pan and fry the onion for 2 - 3 minutes, add the remaining curry powder and the prawns and cook for 5 - 8 minutes, until the prawns are cooked through and pink.

3. Add in the lemon juice and stir into the rice mixture with the coriander. Scatter over the toasted flaked almonds. Serve with spoonfuls of natural yogurt and lemon wedges, if liked.