After harvesting a huge bunch of kale from my veggie garden I was looking for some inspiration of what to cook with it. I came across a recipe that took my fancy on the bbcgoodfood website. This is my version of the recipe . Also perfect for meat free Monday . Ingredients
30ml coconut oil
1 onion , chopped
5ml chopped garlic
15ml grated fresh ginger
10ml cumin seeds
5ml ground coriander
30ml tomato paste
1 large bunch of kale, stalks removed and sliced
400g tin of organic chickpeas , drained
250ml vegetable stock
45ml grated coconut flesh or use dessiccated coconut
125ml plain yoghurt
Salt to taste
Coriander leaves to serve
Heat the coconut oil in a large frying pan and fry the onion, garlic and ginger until soft.
Add the spices and tomato purée and cook for 2-3 minutes stirring . Add the shredded kale, chickpeas, stock and coconut and stir well. Cover and simmer until kale is soft . About 10 minutes .
Stir in the yoghurt and salt to taste and simmer for another 10 minutes. Serve sprinkled with coriander leaves .