Chickpea, kale and coconut curry

SERVES 4

READY IN 45 MINS

WHAT YOU’LL NEED

■ 2tbsp coconut oil or groundnut oil

■ 1tsp black mustard seeds

■ 8 curry leaves

■ 100g fresh coconut, grated

■ 2 green chillies, sliced

■ 2cm piece of ginger, peeled and grated

■ 1 onion, sliced

■ ½tsp ground turmeric

■ 2 garlic cloves, peeled and crushed

■ 300g curly kale, tough stalks removed,

leaves roughly shredded

■ 400g can chickpeas

■ 400ml good-quality vegetable stock

■ Salt

1 Heat half the oil in a large frying pan over a medium heat and fry the mustard seeds and curry leaves until they release their aroma. Add the coconut, chillies and ginger, stir for a few seconds, then remove from the pan and set aside.

2 Add the remaining oil to the pan and fry the onion for 5 mins over a medium heat. Add the turmeric and garlic, stir for 30 secs, then add the kale, the drained and rinsed chickpeas, stock and half the coconut mixture. Season to taste with salt. 3 Stir together, then simmer until the kale is tender and the stock has been absorbed. Serve with steamed white rice, if you like, and a scattering of the reserved coconut mixture.

Per serving: 390 cals, 25g fat,

16g sat fat, 24g carbs