Chickpea and Kale Curry


1 tsp ground cumin.

1 tsp ground coriander.

1 tsp paprika.

½ tsp turmeric.

Dash cayenne pepper to taste.

4 cloves garlic, peeled, finely chopped.

1cm piece ginger, peeled and finely chopped or grated.

1 medium onion, peeled, finely chopped.

2-3 cups kale.

¼ cup ghee.

400g can cherry tomatoes.

400g can chickpeas, drained and rinsed.

½ cup yoghurt.

juice ½ lemon.

Chopped coriander greens for garnish.



Mix the spices together in a small bowl and set aside. Prepare the garlic and ginger, place together in a small dish and set aside. Prepare the onion and the kale and set aside separately.



Heat the ghee in a sauté pan or wok and fry the onion until turning brown. Add the garlic and ginger and continue to fry until the garlic turns golden then add the spice mix. Stir fry for 1 minute then add the tomatoes, chickpeas and the kale.

Cook gently for 10 minutes then add the yoghurt. Stir through until fully combined then remove from the heat and allow to stand for 5-6 hours. Reheat gently, squeeze the lemon juice over the mixture and serve garnished with the coriander.


Serve with: Boiled rice, or baked giant mushrooms.


Serves: 2.


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