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    Chickpea, potato and kale curry

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    Chickpea, potato and kale curry

    A tremendously satisfying curry, and so easy you can make it on a week night for a quick and tasty supper. Serves six.

    • Total time: 2 hrs

    Serves: 6


    • 340g dried chickpeas (or 2 400g tins, drained and rinsed)
      1 tsp cumin seeds, plus a little ­extra to garnish
      1 tsp coriander seeds
      ½ tsp mustard seeds
      1 hot, dried red chilli, crumbled
      1 tsp ground turmeric
      2.5cm piece fresh ginger, peeled and grated
      1 tbsp groundnut or sunflower oil
      1 large onion, peeled, halved and finely sliced
      2 cloves garlic, peeled and finely chopped
      700ml chicken or vegetable stock
      250g potatoes, peeled and cut into 3cm dice
      150g kale (or cabbage), finely shredded
      Yogurt, to serve
      2 tbsp coriander leaves, chopped


    1. Soak the chickpeas overnight in plenty of cold water. Next day, drain, rinse and simmer them for about an hour and a half in fresh ­water, until tender, then drain. (If using tinned, just drain and rinse.)
    2. Put a dry frying pan over a medium heat and, when hot, toast the cumin, coriander and mustard seeds and the chilli for a couple of minutes ­until they smell ­really fragrant and the mustard starts to pop. Grind to a powder in a coffee grinder, spice mill or with a pestle and mortar, and mix in the turmeric and ginger.
    3. Heat the oil in a large pan over a medium heat, and fry the onion, stirring regularly, until soft and golden brown. Stir in the garlic and spices, leave to cook for a minute or two, and add the stock. Simmer for five minutes, then add the chickpeas and potatoes. Cook until the spuds are tender, then add the kale. Cook for a few minutes, until the greens are tender, then serve with a dollop of thick yogurt on top, along with a ­sprinkling of toasted cumin seeds and some coriander leaves.

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