This should be made with spinach but the farmers’ market had such beautiful kale….so here we are. I am always searching for ways to eat kale other than in a nutribullet or a juice where I think its rather foul (not too keen on green juices tbh, unless doctored with lots of berry fruits and a banana (good for magnesium). Always use fresh turmeric if you can as its super good for immunity and is better eaten fresh with chilli and fat to release its magic properties.

Serves 2-3

1 1/2 tbsp rapeseed oil
1/2 tsp black mustard seeds
q tsp cumin seeds
1 large onion, diced
2 cloves garlic, finely chopped
1 cm ginger, grated
1/2 inch fresh turmeric, peeled and chopped or 1/2 tsp ground turmeric
1 large heritage tomato or half a can of chopped tomatoes
1 can chickpeas, drained
1 tsp ground coriander
1/2 tsp chilli powder
1/2 tsp salt or to taste
200 g kale, chopped

Method

Put the oil in a large wok, and when hot, add the mustard and cumin seeds. Cover and wait until they pop and then add the onions and cook for 10 minutes or so until translucent.

Add the ginger, garlic and fresh turmeric, if using the fresh variety. Stir fry for 2-3 minutes and then add the fresh or tinned tomatoes and 125 ml of water.

Cook over a high heat until quite dry, making a kind of paste, and then add the chickpeas. Warm them through and then add the dry spices – coriander, cilli and turmeric if using the powder.

Finally add the finely chopped kale and cook until it has wilted down and the stems are soft. If not using young kale, cut out the tougher-looking stems first.

Once all cooked and delicious, serve with some heated up chapatis (quite ok to buy them and heat them up) or rice and yoghurt, if you must! Try almond or coconut yoghurt if you are non-dairy.