There’s something irresistible about a good takeaway – the bold flavours, the comforting aromas, the joy of not having to cook. But with costs on the rise and delivery wait times stretching longer than your patience, more of us are discovering a tastier, cheaper, and often healthier alternative: the fakeaway.
In fact, 30% of shoppers say they’re cooking more meals at home to save money, and 21% are recreating their favourite takeaway-style dishes right in their own kitchens.* The best part? With the right ingredients, you can make food that’s just as flavour-packed – and often even fresher – in the time it takes for your order to arrive.
We’ve created five quick and easy fakeaway recipes that prove how simple it is to add flavour, colour, texture and nutrients to your plate with kale, cavolo nero and spinach. Each dish is ready in 30 minutes or less, making them perfect for busy evenings, and they’re versatile enough to suit everything from Friday-night curry cravings to midweek stir-fry fixes. Minimal prep, no marathon cooking sessions – just fresh, vibrant, great-tasting food the whole family will love.
Here’s what’s on the fakeaway menu:
Prawn & Kale Madras Curry
A one-pot wonder packed with warming spices, juicy prawns, chickpeas and kale.
PREP: 10 Minutes
COOK: 10 Minutes
SERVES: 4
Ingredients
1 tbsp oil
1 onion, chopped
250g mushrooms, halved
75g Pataks Madras Curry Paste
410g can chickpeas, drained and rinsed
400g can chopped tomatoes
200g bag ready-prepared kale
300g tiger prawns
Instructions
1. Heat the oil in a large saucepan and fry the onion for 4 minutes. Add the mushrooms and fry for 1-2 minutes
2. Add the curry paste, then the chickpeas, tomatoes and 150ml water
3. Cover and simmer for 5 minutes
4. Add the prawns and kale and simmer covered for 5 minutes, stirring occasionally
5. Serve with freshly cooked basmati rice.
Cavolo Nero Super Veg Pad Thai
Sweet, salty, crunchy, and bursting with colour.
PREP: 10 minutes
COOK: 10 minutes
SERVES: 2
Ingredients
150g shredded Cavolo Nero
150g folded rice noodles
1 tbsp oil
1 yellow pepper, sliced
1 red birds eye chilli, sliced
4 spring onions, thinly sliced
1 tbsp smooth peanut butter
2 tbsp reduced salt soy sauce
1 tbsp vegetarian fish sauce
2 tbsp chopped coriander
Juice 1 lime
To serve: chopped roasted peanuts, coriander leaves, lime wedges
Instructions
1. Cook the cavolo nero in boiling water for 3 minutes, drain. At the same time, cook the noodles according to pack instructions until tender then drain
2. Meanwhile, heat the oil in a frying pan and fry the pepper for 2-3 minutes, add the chilli and spring onions and cook for 1 minute
3. Stir in the peanut butter, soy, fish sauce and 4 tbsp water
4. Add the noodles and cavolo nero and stir to combine
5. Stir in the coriander and lime juice
6. Divide between 2 bowls and serve scattered with peanuts, coriander leaves and lime wedges.
Soy Cavolo Nero & Salmon with Sushi Rice
Balanced, flavourful and rich in umami – a must for a Japanese-inspired night in.
PREP: 10 minutes
COOK: 20 minutes
SERVES: 2
Ingredients
½ small red onion, sliced
25g sushi ginger, shredded, plus 1 tbsp pickling juice
125g sushi rice
1 tbsp vegetable oil
2 salmon fillets
125g thick cut cavolo nero
2 tsp toasted sesame oil
1 tbsp soy sauce.
Instructions
1. Mix the onion with the ginger juice and set aside
2. Place the rice, 250ml water and a pinch salt in a small saucepan, cover and cook on a low heat for 15-20 minutes until just tender, leave the lid on and set aside
3. Meanwhile, heat the vegetable oil in a frying pan and fry the salmon for 10 minutes, turning halfway until cooked through
4. Cook the cavolo nero in boiling water for 3-4 minutes, drain well. Heat the sesame oil in a frying pan and fry half the onion for 2 minutes, add the ginger, cavolo nero, rice and soy and stir fry for 1-2 minutes
5. Serve the salmon on top of the rice mixture and scatter with the remaining onion.
Thai Turkey & Kale Stir-Fry
Fragrant, speedy, and full of greens – your new midweek hero.
PREP: 5 Minutes
COOK: 15 Minutes
SERVES: 4
Ingredients
1 tbsp rapeseed oil
1 onion, chopped
50g Thai green curry paste
500g pack diced turkey breast
1 red pepper, diced
400ml can reduced fat coconut milk
200ml chicken stock
200g pack shredded kale
2 tsp Thai fish sauce
28g pack coriander, chopped.
Instructions
1. Heat the oil in a large frying pan and fry the onion for 2-3 minutes, add the curry paste and cook for 30 seconds
2. Add the turkey and pepper and fry for 5 minutes
3. Stir in the coconut milk, stock and kale
4. Cover and cook for 5 minutes
5. Stir in the fish sauce and coriander and serve with cooked rice or noodles.
Cavolo Nero & Chickpea Falafels with Harissa
Oven-baked for a lighter bite, perfect for plant-based plates or summer sharing.
PREP: 10 mins
COOK: 10 mins
SERVES: 2
Ingredients
400g can chick peas, drained and rinsed
200g pack cavolo nero, thick stalks removed
1 tbsp tahini
1 clove garlic
½ tsp ground cumin
½ tsp ground coriander
2 tbsp vegetable oil
100g yoghurt alternative
1 tsp harissa paste.
Instructions
1. Place the chick peas in a food processor with the leaves from 2 stems cavolo nero, roughly chopped, the tahini, garlic and spices and blend to a coarse paste, season well
2. Divide into 8 and roll into balls
3. Heat the oil and fry the falafels for 2-3 minutes until golden, turning once half way
4. Remove and add the remaining cavolo nero, shredded and fry for 2-3 minutes, season.
5. Meanwhile, mix together the yogurt and harissa
6. Serve the falafels onto the cavolo nero and drizzle with the harissa yoghurt.
So next time you’re tempted to hit that “order now” button, why not try a fakeaway night instead? It’s cheaper, faster, fresher – and thanks to Discover Great Veg, you’ll be getting an extra helping of goodness in every bite.
*IGD Shopper Confidence Index, March 2023