COCONUT & KALE FISH CURRY

Coconut & kale fish curry image

Batch-cook this easy kale, cod and king prawn curry and freeze in portions for busy weeknights. With a coconut milk base and spices, it's full of flavour

Provided by Esther Clark

Time 45m

Number Of Ingredients 16

Ingredients

1 tbsp rapeseed oil
1 onion , sliced
thumb-sized piece ginger , sliced into matchsticks
1 tsp turmeric
3-4 tbsp mild curry paste (Keralan works well)
150g cherry tomatoes , halved
150g kale , chopped
1 red chilli , halved
325ml low-fat coconut milk
300ml low-salt stock
250g brown rice
100g frozen king prawns
2 cod fillets, cut into chunks
2 limes , juiced
½ small bunch coriander , chopped
handful of toasted coconut flakes (optional)

Steps:

Heat the oil in a casserole dish. Cook the onion with a pinch of salt for 10 mins until it starts to caramalise. Stir through the ginger, turmeric and curry paste, and cook for 2 mins.
Add the tomatoes, kale and chilli, and pour in the coconut milk and stock. Simmer for 10-15 mins or until the tomatoes begin to soften. Scoop out the chilli and discard.
Cook the rice following pack instructions. Gently stir the prawns and cod through the curry, then cook for another 3-5 mins. Squeeze over the lime and stir through half of the coriander. To serve, scatter over the remaining coriander and the coconut flakes, if you like. Serve with the rice.

Nutrition Facts : Calories 465 calories, Fat 15 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 7 grams sugar, Fiber 6 grams fiber, Protein 28 grams protein, Sodium 1.5 milligram of sodium