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Ingredients
- 50g curly kale, stalks removed, chopped
- 1 tin chickpeas, drained
- 2 white onions, chopped
- 1 thumb ginger, minced
- 5 waxy new potatoes, halved
- 1 tin chopped tomatoes
- 1 bunch fresh coriander, finely chopped
- 2 tsp ground cumin
- 3 tsp curry powder
- 1 tsp ground coriander
- 2 tsp ground fenugreek
- 1 cinnamon stick
- 2 tbsp tomato puree
- 1 vegetable stock cube
- 2 tbsp honey
- 3 tbsp Greek yogurt
1. Start by heating a small bit of vegetable oil in a large saucepan. Add the onions and the spices – curry powder, cumin, coriander, fenugreek, cinnamon stick and ginger. Fry until the onions have softened. Add the tomato puree and cook down for a further five minutes, stirring frequently.
2. Add the chickpeas, potatoes, tomatoes and honey.
3. Add the stock cube, turn down to a medium heat and cook for 15-20 minutes, until the potatoes have softened. Add the kale five minutes before the end of this cookng time.
4. Finish with the fresh coriander. Take the pot off the heat and then stir in the yogurt.
5. Serve with flatbread or rice.
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