INGREDIENTS

Serves 2

1 onion finely chopped
2 garlic cloves finely chopped
1 red chilli finely chopped
1 tbsp grated ginger
2 lemon grass sticks (optional as they are expensive)
1 tbsp curry powder
1 400g tin chickpeas
200g cavolo nero or black kale (normal kale is fine too)
1 400ml tin coconut milk
juice of 1 lime
2 tbsp soy sauce
2 tbsp fish sauce
sea salt & freshly ground pepper
2 tablespoons olive oil
handful fresh coriander

Fry onion in oil until translucent, approximately 10 minutes, adding garlic half way through. Add curry powder, ginger, chilli, seasoning and stir. Add drained chickpeas, coconut milk, lime juice, lemon grass and simmer for 30 minutes. In the meantime, chop kale into 2 cm strips, add to the pan and continue simmering for 5 more minutes. Add soy and fish sauce.

Serve with basmati rice.

Approximate cost £2.50