I have to tell you about this fantastic recipe which has become one of my husband’s specialities. It is rather a rarity because not only is it very healthy (involving 3 of your 5 a day – if you believe in that nonsense) but it’s also genuinely delicious. Please do try it. I personally would have turned my nose up on reading the recipe because it does sound a bit too ‘good for you’ but luckily it was thrust upon me by my husband keen to use up a glut of kale.
A word of warning though – as it does contain three ingredients known for their wind inducing properties you may not want to cook this if you’re in a new relationship or if you have important business to conduct the next day.
I thought it would be a good dish to serve my vegetarian friends but then I remembered the fish sauce. Apparently Thai ‘Golden Mountain’ sauce is a good vegetarian substitute.
Kale and chickpea curry
Serves 2-4 (depending on appetite, this serves 2 in our household)
- 1 small onion
- 2 garlic cloves
- 1 x 400g can of chickpeas
- 8-10 medium sized kale leaves (I use cavolo nero)
- 125g button mushrooms halved
- 200ml coconut milk (1/2 a 400ml tin)
- 1 teaspoon of medium curry powder
- A thumb sized nugget of fresh ginger, grated
- 1 red chilli
- 1 tablespoon lime juice
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce (or use ‘Golden Mountain’ sauce)
- A large handful of coriander
- Salt and pepper
Fry the onion and garlic in a dash of oil until soft. Add the curry powder, fresh ginger, chilli, salt and pepper and stir.
Drain the chickpeas and add them to the pan along with the coconut milk, mushrooms and lime juice. Simmer for 10-15 minutes until the mushrooms are soft and the sauce has reduced and thickened.
Remove the stems from the kale and chop the leaves into strips. Steam for 5 minutes and then add to the chickpea mixture.
To finish stir in the soy and fish sauces and scatter with chopped coriander.
Serve with rice or flat bread.
- Rice (Nice Rice)
- Flat bread (Basic pizza dough and two ways to use it for a Saturday night tea)