CHICKPEA, KALE AND COCONUT CURRY
Wow your diners with this elegant curry, a perfect blend of vegetables and spices.
PER SERVING 390 cals, 25g fat, 16g sat fat, 24g carbs
SERVES 4
✣ 2tbsp coconut oil or groundnut oil ✣ 1tsp black mustard seeds ✣ 8 curry leaves ✣ 100g (3½oz) fresh coconut, grated ✣ 2 green chillies, sliced ✣ 2cm (¾in) piece of ginger, peeled and grated ✣ 1 onion, sliced ✣ ½tsp ground turmeric ✣ 2 garlic cloves, peeled and crushed ✣ 300g (10oz) curly kale, tough stalks removed, leaves roughly shredded ✣ 400g can chickpeas, drained and rinsed ✣ 400ml (14fl oz) good-quality vegetable stock 1 Heat half the oil in a large frying pan over a medium heat, then fry the mustard seeds and curry leaves…
