Mango & prawn curry with crispy kale

AIP • Paleo • Gluten free • Dairy free • Egg free • Nut free • Nightshade free

The quickest, most delicious curry you will make! This Mango Prawn Curry is so simple, deliciously fragrant, has a beautiful freshness from the mango, and a crunch from the Garlic Kale Chips. Ready in only 15 minutes!

AIP Mango & prawn curry with garlic kale chips

Cook time : 15 - 20 minutes

Servings : 2 people

Ingredients

Mango Prawn Curry :

• 1 tbsp olive oil

• 2 tsp garlic powder or 2 crushed garlic cloves

• 3 tsp turmeric powder

• 1/2 tsp salt

• 1/4 cup red onion, finely sliced

• 16 prawns

• 3 cups cauliflower rice

• 1 medium to large courgette, cubed

• 3/4 - 1 cup coconut milk

• 2/3 cup mango, fresh or frozen, cubed

• 1 - 2 cups baby spinach

Garlic Kale Chips :

• 1 cup kale, stem removed

• 1/2 tsp garlic powder or salt

• 1 tsp olive oil

Instructions

1. Preheat the oven to 180 degrees. Sprinkle the olive oil and garlic powder over the kale leaves. Spread the leaves over a baking tray and bake until crunchy, 10 - 12 minutes.

2. Heat a large pan over low to medium heat.

3. Add all of the curry ingredients, apart from the mango and baby spinach, and gently mix to combine.

4. Leave to simmer for 8 minutes, or until all ingredients are just cooked.

5. Add the mango, simmer for a further 3 - 4 minutes.

6. Turn off the heat and gently fold through the baby spinach.

7. To serve, gently crush the garlic kale chips and sprinkle over the top of the curry.