Kale, Lemon & Prawn Pilaf

PREP: 10 Minutes
COOK: 20 Minutes
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


  • 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


  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 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 prawns and cook for 1 minute
  3. Add in the lemon juice and stir into the rice mixture with the coriander.
  4. Serve sprinkled with toasted flaked almonds and natural yogurt.
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