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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.

kale
kale
Ingredients
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
INFORMATION
Servings
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Print Recipe

Print Recipe
Servings
6
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