Serves: 4
Time: 45 mins
Energy: 274 kcals
Carbs: 29g
Fats: 8.4g
Fibre: 8.4g
Protein: 16g


  • 1 tbsp olive oil
  • 1 red onion, sliced
  • 3 garlic cloves, finely chopped
  • 2cm piece of fresh ginger, finely chopped
  • 1-2 birds eye chillies, chopped
  • 1tbsp mild curry powder
  • 1tbsp ground cumin
  • 2tbsps ground turmeric
  • 3 vine tomatoes
  • 500ml vegetable stock
  • 100g kale, chopped
  • 2 x 400g tins of chickpeas, drained and rinsed
  • A handful of coriander
  • 150g 0% Fage Yoghurt


  1. Heat the coconut oil in a large saucepan and fry the onion, garlic, ginger and chillies for 2-3mins.
  2. Add the curry powder, cumin and half the turmeric until the onions are soft.
  3. Cut each tomato, add them into the pan and cook for a further 2-3mins.
  4. Add the stock, kale and chickpeas, bring to the boil and cook for 7-8mins.
  5. When the kale is soft, add the coriander and yoghurt and bring to the boil.
  6. Remove from the heat and more water to loosen the sauce if needed.

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