Chickpea, Potato and Kale Curry
A tremendously satisfying curry, and so easy you can make it on a week night for a quick and tasty supper.
Instructions
Soak the chickpeas overnight in plenty of cold water. Next day, drain, rinse and simmer them for about an hour and a half in fresh water, until tender, then drain. If you're using tinned chickpeas, just drain and rinse.
Put a dry frying pan over a medium heat and, when hot, toast the cumin, coriander and mustard seeds and the chilli for a couple of minutes until they smell really fragrant and the mustard starts to pop. Grind to a powder in a coffee grinder, spice mill or with a pestle and mortar, and mix in the turmeric and ginger.
Heat the oil in a large pan over a medium heat, and fry the onion, stirring regularly, until soft and golden brown. Stir in the garlic and spices, leave to cook for a minute or two, and add the stock. Simmer for five minutes, then add the chickpeas and potatoes.
Cook until the spuds are tender, then add the kale. Cook for a few minutes, until the greens are tender, then serve with a dollop of thick yogurt on top, along with a sprinkling of toasted cumin seeds and some coriander leaves.
|
|
Comments are closed.