Kale, Lemon & Prawn Pilaf
PREP: 10 Minutes
COOK: 20 Minutes
SERVES: 2
Skill Level: Easy
Nutrition Info (Per Serving)
506 kcal Energy
64g Carbohydrate
30g Protein
6.2g (of which Sugar)
11.8g Fat
11g Fibre
1.6g (of which Saturated Fat)
2.2g Salt
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 pack king prawns
- Zest and juice of 1 lemon
- 1 tbsp chopped coriander
- To serve, toasted flaked almonds and natural yoghurt
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.
