A warming, flavoursome, easily prepared healthy meal. This is best served warm, when all the flavours seem to sing out.
Serves 4 people
Method
- Fry the onion and garlic gently in the oil until soft.
- Add the curry powder, fresh ginger, chillies and stir well so the onion is coated with the spices.
- Add the chickpeas, coconut milk, mushrooms, lime juice and lemon grass sticks, and simmer for 30 minutes.
- Add the prepared leaves to the chickpea mixture and stir in well.
- Add the soy sauces, then scatter with coarsely chopped coriander.
- Serve hot with basmati rice and cucumber raita.
Ingredients
1 Tbsp vegetable oil
1 large onion, finely chopped
3 garlic cloves, finely chopped
1 heaped tsp medium curry powder 25g grated fresh ginger (1 thumb- length – approx.)
2 green chillies, or 1 red, finely chopped
Two 400g tins of chickpeas – drained
1 tin coconut milk
250g button mushrooms, halved
Juice of 1 lime
2 lemon grass sticks
1 bunch fresh kale or cavolo nero leaves – stems removed, and leaves cut into strips
3 Tbsp soy sauce
Large bunch of coriander
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