Ingredients

• 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

Method

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.