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Prawn curry with cauliflower, kale and spinach

Prawn curry with cauliflower, kale and spinach

The perfect dish to get your taste buds tingling


  • 24 tiger prawns
  • ½ tsp chilli powder
  • 2 tsp turmeric
  • ¼ tsp chilli flakes
  • 200g sweet potato, peeled and cut into chunks
  • ½ cauliflower, cut into florets
  • Handful of kale
  • 100g spinach
  • 2 tomatoes, diced
  • 1 tbsp oil
  • Fresh coriander, chopped (to garnish)
  • Crispy shallots (to garnish)
  • 1 lime, quartered (to garnish)

For the paste

  • 3 tbsp tamarind paste
  • 1 onion, finely diced
  • 1 tomato, diced
  • 50g ginger, peeled and sliced
  • 2 cloves of garlic
  • 1 red chilli
  • ½ tsp garam marsala
  • 1 tsp turmeric
  • 1 tsp ground cumin
  • 1 tbsp ground coriander
  • 400ml coconut milk
  • 1 tbsp fish sauce
  • 100ml water


  1. Marinate the prawns in the chilli powder, turmeric and chilli flakes. Set aside.
  2. Blitz all the ingredients for the paste together.
  3. Boil or steam the cauliflower and sweet potato for around 10–12 minutes, or until just cooked.
  4. Heat a large pan with the oil. Add the cauliflower, sweet potato and curry paste, and mix well. Then add the remaining two diced tomatoes, kale and spinach.
  5. Serve with rice and garnish with coriander, crispy shallots and a lime wedge.

Recipe by Jody Spencer

Taste Buds chef: Jody Spencer

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