Enjoy a complimentary 38cm Classic Oak Chopping Board when you buy the Signature Book Oak Knife Block Set – £250. Combined saving of £178.
SET CONSISTS OF:
Signature Carving Knife 23cm (1), Signature Bread Knife 22cm (1), Signature Cooks Knife 18cm (1), Santoku Knife 11cm (1), Signature Kitchen Knife 14cm (1), Signature Vegetable / Paring Knife 10cm, Classic Oak Chopping Board 38cm
A delicious recipe from an exclusive collection created for Robert Welch by London based chef Georgina Davies. This versatile curry will soon become one of your signature dishes.
"This curry is one of my go to suppers as it is light and healthy, but also extremely flavoursome and comforting. The ingredients list might look daunting but once you have them in your cupboard you can make this curry (and variations of it) many times over. Experiment to create your personalised variation by using any combination of vegetables, fish, chicken or pulses."
Sri Lankan prawn, kale & aubergine curry
Serves 2 | GF | DF |
- 1 tsp coconut oil
- 1 onion, chopped
- 2 garlic cloves, chopped or finely grated
- 1⁄2 a medium red chilli, chopped (add to taste)
- 1 inch piece of ginger, peeled & finely grated
- 2 heaped tsp garam masala
- 2 tsp turmeric
- 1 tin of coconut milk
- Juice of 1 lime
- 1 small bunch of coriander, roughly chopped
- Squeeze of honey/maple syrup
- 1 tsp soy sauce (GF)
- Dash fish sauce
- 250g raw tiger/king prawns, peeled
- 1⁄2 an aubergine, cubed
- 150g kale or spinach
Melt the coconut oil in a pan over a medium heat, add the onion and let it soften. Add the garlic, ginger, chilli, turmeric and garam masala and cook over a low heat for a further couple of minutes, stirring continuously.
Add the coconut milk to the pan and turn the heat up until it is simmering gently. Add the soy sauce, honey, fish sauce, lime juice and salt and pepper to taste. This is when you can add more chilli, lime, or seasoning, depending on personal preference.
Add the aubergine to the pan and simmer for a further five minutes before adding the prawns and spinach or kale. Cook for a further couple of minutes until the prawns have turned pink and the spinach or kale has wilted. Finally stir through the chopped coriander and serve with brown rice.