Kale & Chickpea Curry
This is a lovely quick and easy curry recipe and so warming and satisfying it's one of my favourites this time of year. I prefer to use the cavelo nero (black kale), but any of the other varieties work well in this. Sometimes I add in some cauliflower florets too.
1 large onion – diced
6 cloves garlic – chopped finely
2 tbsp fresh ginger – chopped finely
1 can chopped tomatoes
1 can coconut milk
2 tsp cumin
1 tsp ground coriander
1 tsp turmeric
1 star anise
1 green cardamom
pinch of cinnamon
½ tsp black pepper
1 can chick peas (100g dried and fresh cooked)
100-150g de-stemmed kale - chopped
handful of fresh coriander - chopped
Gently sweat the onion in the olive oil until tender
Add the garlic, ginger and spices and cook together for a few minutes
Add the tomatoes and coconut milk and simmer gently for 15 mins.
At this point I like to blend the mixture to make a smooth sauce, but if you prefer to have more texture then proceed to the next step
Add chick peas and kale and continue to simmer for another 10 – 15 mins until the kale is tender
Sprinkle on coriander and serve with fluffy brown basmati rice.