Kale & Chickpea Curry Recipe 

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This is a fresh new spin on the more traditional dish cooked with chickpeas and spinach by substituting the spinach with some very fashionable kale. Kale is not only delicious but it's a bit of a super green that we should all try to incorporate into our diets. Kale, as well as looking beautiful, it has a wonderful earthy flavour that marries with this tomato masala superbly. The coriander seeds give the whole dish a zingy lift making it a delicious dish to be savoured in the sun.
Ingredients
1-2 tbsp rapeseed oil
½ tsp mustard seeds
1 tsp cumin seeds
1 large onion, diced
4 garlic cloves, crushed
4 plum tomatoes
800g/2 tins of chickpeas, drained and rinsed
1 tsp salt, or to taste
1 heaped tsp coriander seeds, crushed
1 green chilli, chopped
1 tsp red chilli powder
1 tsp turmeric
200g kale, chopped
1 green chilli, chopped
Method
Heat the oil in a lidded pan over a medium heat and when it's hot add the mustard seeds and then the cumin seeds.
Stir for a minute until you can smell the aroma of the cumin seeds and the mustard seeds stop sizzling, then add the diced onions.
Fry the onions for 15 minutes until they start to brown, then add the garlic. Fry together for 4 minutes before adding the tomatoes, stir and leave to cook for a few minutes.
Add the crushed coriander, green chilli, chilli powder, turmeric and salt and leave to cook on a gentle heat until the tomatoes start to break down and create a thick masala sauce (about 10 minutes).
Turn the heat up to thicken the sauce a little if required.
Add the chickpeas and stir to coat them with the masala. Add a splash of water and let them simmer for 5 minutes.
Add the chopped kale, a handful at a time, stirring in between. Leave this to cook for 5 minutes until kale is soft and tender. Serve with poori and some fresh plain yoghurt.