Spicy Chickpea & Kale Curry

Ingredients

• Chickpeas, canned, drained and rinsed400 g
• Kale, stems removed, chopped150 g
• Chopped tomatoes, canned400 g
• Coconut milk, light400 ml
• Onion, chopped1 medium
• Garlic, minced3 cloves
• Ginger, fresh, grated1 tbsp
• Curry powder2 tbsp
• Turmeric powder0.5 tsp
• Chilli flakes (optional, to taste)0.25 tsp
• Vegetable oil1 tbsp
• Brown rice (for serving)cooked
• Fresh coriander, chopped (for garnish)2 tbsp

Method

1. 1

   Heat vegetable oil in a large pot or deep pan over medium heat.

2. 2

   Add onion and cook until softened, about 5 minutes.

3. 3

   Stir in garlic, ginger, curry powder, turmeric, and chilli flakes (if using). Cook for 1 minute until fragrant.

4. 4

   Add chopped tomatoes, coconut milk, and chickpeas. Bring to a simmer, then reduce heat and cook for 15 minutes, allowing flavours to meld.

5. 5

   Stir in the chopped kale and cook for another 5 minutes, or until kale has wilted and softened.

6. 6

   Season with salt and pepper to taste.

7. 7

   Serve hot over brown rice and garnish with fresh coriander.