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 (150g)

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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