Kale and Chickpeas Vegetable Curry

KALE AND CHICKPEAS VEGETABLE CURRY

Kale has once again regain its popularity, used extensively in the UK during war time as an easy to cultivate and very nutritious vegetable.

30 g (1 oz) butter

1 tbs sunflower oil

1 onion, chopped

small piece ginger, grated

2 tsp cumin

1 tsp turmeric

1 tsp coriander

2 tbsp tomato purée

1 big bunch kale, stalks removed and finely chopped

1 x 400g (14 oz) can chickpeas, drained

1 cup vegetable stock

50 g (2 oz) fresh coconut, grated

4 tbsp Greek-style yogurt

1 tbsp hot chutney

Heat the butter and the oil in a deep frying pan with a lid, add the onion and garlic, and cook for 5 min till the onions are soft. Add the ginger and spices; and cook till fragrant.
Add the tomato purée, the kale, chickpeas, stock and coconut, mix all together, cover and cook till the kale is wilted. (about 10 mins).
Take pan off the hot plate and add the yogurt and chutney. Cover and serve.