The protein cooking time listed in this recipe has been updated.
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Check out the latest recommended times in our Cooking Guidelines.
Tiger Prawn & Squash Curry with Crispy Kale
Creamy butternut squash, silky coconut and responsibly-sourced tiger prawns simmer away in this irresistible curry, infused with a fragrant blend of spices. Don't forget the crispy kale, for crunch.
Prep in 10
1/3 daily fibre
4 of 5 a day
Serving size
Ingredients
- 1 tsp cumin seeds
- 80g brown rice (brown rice (100%))
- 1 tbsp ground almonds (Nuts)
- 1 handful of fresh coriander
- 1 pepper
- 1 onion
- 40g kale
- 200g raw peeled black tiger prawns (Crustaceans) (Tiger prawns (99%), salt)
- 200ml coconut milk (Coconut, Water)
- 3 tsp pasanda spice (Cumin, Black Peppercorns, Turmeric, Cloves, Cardamom, Fenugreek, Red Chilli Flakes, Cinnamon, Rapeseed Oil)
- 1 chilli
- 320g diced butternut squash
- 1 unwaxed lemon
Nutritional Information
Calories: 595
Protein: 27g
Carbs: 62g
Fat: 28g
Ingredients
- 1 handful of fresh coriander (use half)
- 1 onion (use half)
- 1 small butternut squash (use a quarter)
- 1 chilli (use a quarter)
- 40g kale (use half)
- 1 tbsp ground almonds (Nuts)
- 1 tsp cumin seeds (use half)
- 1 pepper (use half)
- 1 unwaxed lemon (use half)
- 100g raw peeled black tiger prawns (Crustaceans) (Tiger prawns (99%), salt)
- 200ml coconut milk (use half) (Coconut, Water)
- 2 tsp pasanda spice (Cumin, Black Peppercorns, Turmeric, Cloves, Cardamom, Fenugreek, Red Chilli Flakes, Cinnamon, Rapeseed Oil)
- 40g brown rice (brown rice (100%))
Nutritional Information
Calories: 602
Protein: 26g
Carbs: 62g
Fat: 29g
Tiger Prawn & Squash Curry with Crispy Kale
Creamy butternut squash, silky coconut and responsibly-sourced tiger prawns simmer away in this irresistible curry, infused with a fragrant blend of spices. Don't forget the crispy kale, for crunch.
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Cooking Instructions
- Preheat the oven to 240C / 220C / gas mark 8. Boil a kettle. Heat a large saucepan filled with salted boiling water on high heat. Add the rice and boil for 25-30 mins, until cooked, then drain.
- Place the squash on a lined baking tray and toss with the cumin seeds, 1 tsp olive oil and a pinch of sea salt and black pepper. Roast for 30 mins. For the last 10 mins, add the kale to the tray with 1 tsp oil, a pinch of sea salt and black pepper. Continue roasting till the squash is golden and the kale is crisp.
- Meanwhile, finely dice the onion. Cut the pepper into bite-sized pieces. Quarter the lemon. Roughly chop the coriander. Finely slice the chilli (remove the seeds for less heat). Heat a large, dry saucepan or wok. Toast the ground almonds for 2-3 mins, until golden brown. Remove and set aside.
- Reheat the pan on medium heat with 1 tsp oil and cook the onion for 4 mins. Add the spice and cook for 1 min, then add the pepper. Cook for 3 mins, then add the coconut milk and half the almonds. Simmer for 10 mins.
- Add the prawns, cover with a lid and simmer for 5 mins, until pink and cooked through. Season with sea salt and black pepper. At the last minute, stir in the juice from 2 lemon wedges and half the coriander.
- Serve the rice with the curry and roast veg. Sprinkle over the chilli (to taste) and remaining almonds and coriander. Finish with lemon wedges.
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