Melissa Hemsley's Speedy Chickpea and Kale Coconut Curry

Speedy Chickpea and Kale Coconut Curry

Enjoy Melissa's delicious - and fast - vegetable curry, all made from cupboard staples.

Ingredients:

Serves 2

1 tbsp coconut oil or oil of your choice½ tsp black mustard seeds1 medium onion, diced2 garlic cloves, finely chopped2.5cm fresh ginger, finely grated2 tsp ground cumin1 tsp ground turmeric1 tsp ground coriander400g tin of chickpeas or other beans, drained and rinsed200ml coconut milk1 heaped tbsp nut butter (cashew/almond/peanut)150g kale, frozen or freshSea salt and black pepperOptional extras:Natural yogurtMango or tamarind chutneyToasted nuts or seeds

Method:

1. Heat the coconut oil or oil in a medium saucepan and fry the mustard seeds for 30seconds on a medium heat, then add the onion stirring occasionally, for 6 minutes,then add the garlic and ginger and cook for another 2 minutes.

2. Add the spices and a good pinch of salt and pepper and cook for a few minutes, thenstir in the chickpeas. Add the coconut milk, nut butter and roughly 100ml of water.Then give the pan a good stir, then turn down the heat and leave to simmer on amedium heat for 5 minutes until the mixture starts to thicken and reduce.

3. Add the kale (roughly chop if fresh), then cook for another 3-5 minutes (frozengreens need a bit longer) and season with salt and pepper to taste. Serve up withany of the extra toppings and a side of rice.

TIPS:Freeze the rest of the coconut milk or include it in another dish, add to a smoothie or hotchocolate.Swap rice for a wrap, flatbread or toast, or serve in a baked potato.