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
Prep:10 mins
Serves 4
1 tbsp rapeseed oil1 onion, slicedthumb-sized piece ginger, sliced into matchsticks1 tsp turmeric3-4 tbsp mild curry paste (Keralan works well)150g cherry tomatoes, halved150g kale, chopped1 red chilli, halved325ml reduced fat coconut milk300ml low-salt stock250g brown rice100g frozen king prawns2 cod fillets, cut into chunks2 limes, juiced½ small bunch coriander, choppedhandful of toasted coconut flakes (optional)
STEP 1Heat 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.STEP 2Add 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.STEP 3Cook 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.
