An Asian favourite with a delightful twist, this prawn kale and tomato curry is a one-pot wonder with a harmonious blend of succulent prawns, earthy notes of kale and juicy tomatoes. A wholesome meal that is sure to tantalise your taste buds!

45 mins


Serves 2-3, but can be easily doubled


Adjust Servings
1 jar Naturel Organic Tomato with Kale Pasta Sauce
300g deshelled prawns
2 tablespoons fish curry powder
1 teaspoon chilli powder (optional; or add more)
1-2 sprigs curry leaves (optional)
1 cup cherry tomatoes, halved
2 cups kale, roughly chopped
1 yellow onion, sliced
2 cloves garlic, minced
Salt, to taste
Coriander, to garnish


- In a deep pan, sauté the onion in some vegetable oil until softened.
- Add the garlic in, followed the curry leaves, if using. Fry until fragrant.
- Add the Naturel Organic Tomato with Kale Pasta Sauce into the pan, thereafter filling the same jar with water and adding that in as well.
- Stir in the curry powder and chilli powder, if using, then cover the pan and simmer for 10-15 minutes.
- Season the curry sauce to taste with salt, then stir in the tomatoes. Cook for 2-3 minutes to soften.
- Add the prawns in, and once they turn pink, add the kale.
- Once everything is cooked through, serve the curry with some rice, topped with fresh coriander.