CHICKPEA, KALE & PANEER CURRY

serves 4

2 tbsp light-flavoured oil 200g paneer cheese, cut into cubes

1 onion, chopped

3 garlic cloves, crushed

3cm piece fresh ginger, peeled and grated

1 tsp hot curry powder

1 tsp ground cumin

1 tsp ground turmeric

½ tsp dried chilli flakes

2 x 400g tins chickpeas, rinsed 300g curly kale, stalks removed, roughly shredded

400ml vegetable stock Juice of ½ lemon, plus extra wedges to serve Steamed white rice, to serve 1

Heat a drizzle of the oil in a large non-stick frying pan over medium heat. Fry the paneer until warmed through and browned on all sides, then remove from the pan and set aside.

2

Add the remaining oil to the pan and fry the onion for 5 minutes, or until soft. Add the garlic, ginger and spices and fry for 2 minutes, or until fragrant.

3

Add the chickpeas, kale and stock to the pan, stir to coat in the spices and then bubble until the kale is tender and the stock has been absorbed.

4

Add the lemon juice, fold in the paneer, and serve with steamed white rice and lemon wedges.

1

To make the curry, blend the aromatics, spices and shrimp paste with a little oil to make a curry paste. Heat a little more oil in a heavy-based pan and cook the paste over low heat for 6-8 minutes until it deepens in colour. Add the palm sugar and cook until dissolved. Add the tamarind and cook for 3-5 minutes.

2

Add the coconut milk and 600ml water with the lime leaves and simmer for 20-30 minutes until the sauce has deepened in f lavour and colour.

3

Add the fish to the sauce and heat through for 5-6 minutes until the fish is cooked. To serve, toss together the cucumber, ginger, basil and coriander to make a salad. Arrange the gai lan in 4 bowls, add the curry, and garnish with the cucumber salad. Serve with ikan bilis, lemon wedges and brown rice.