Curry with Kale, Carrots and Mushrooms
1 tablespoon olive oil
500g Pork, frying steak, chicken or turkey - diced
1 onion - chopped
2 carrots - sliced
150g field or button mushrooms - sliced
200g kale - coarsely chopped
50g red or green Thai curry paste (more if you want a hotter curry)
400ml Coconut Milk
The beauty of this curry is not only is it delicious and so easy to make, but there is so much scope for you to add your favourite ingredients and put your own twist on it!
Preparation time: 10 mins
Cooking time: 40 mins
Serves 2/3
Heat a large saucpan on a moderate heat.
Add the olive oil. When hot, add the onion, mushrooms and meat.
Stir until meat has been browned and a little golden.
Add the curry paste. Stir and bring to boil.
Add the coconut milk, mix well and bring to boil.
Add the carrots and kale. Mix well.
Reduce the heat to low, put the lid on and leave to simmer.
Serve with rice or noodles.
