Recipe: Coconut and Chickpea Curry with Kale and Spinach

Lunch is always taken on the run during the week, weekends deserve a little more effort – but not too much. This dish was born out of a determination to use up the remaining greens in the garden before I start ground preparation for spring planting.

For me, this type of curry is a perfect lunch dish – it’s one of those rare situations where I’ll go quick, light, and yes…..vegetarian. Over the top in flavour, in a good way, and more out there in temperature and textural contrast; lunch is an opportunity to experiment - you always have another meal to redeem yourself!

Here I’ve used chilled cottage cheese laced with chilli, red onion and a teaspoon of toasted spices as my ‘cooling’ element, and popped a poppadum directly on a gas flame for 10 seconds get that ‘crispness’ hit.

Prep time was 10 minutes and cooking time also only 10(mins); it’s a great way of emptying your fridge or store cupboard, so don’t be hindered by a missing ingredient or alternative spice – use up what you have!

(note – I LOVE to crush my poppadum’s over the top of any curry dish – some childhood crisp sandwich thing going on)

A couple of useful tricks to remember….

● The sugar and vinegar adds depth and contrast to your curry

● Toasting and grinding the spices at home makes a huge difference

Ingredients

● 1 x Tin of Chickpeas

● Decent bunch of Kale (or other greens) washed and drained

● Bunch of Spinach (or other greens) washed and drained

● 1 x Clove Garlic, sliced

● 1 x Red Chilli, ½ chopped, ½ Sliced

● ½ Sliced Red Onion

● 1 x Tin Coconut Milk

● 500 ml Vegetable stock – a jelly or stock cube are fine for speed

● 100ml Cottage Cheese

● 1 x Star Anise

● 1 x Cinnamon Stick

● 1 x Bay Leaf

● ½ Teaspoon Cumin Seeds

● ½ Teaspoon Coriander Seeds

● ½ Teaspoon Mustard Seeds

● 1 Teaspoon Garam Marsala

● Vegetable Oil

● Salt

● 1 x teaspoon of Sugar

● 1 tablespoon of Red Wine Vinegar

Method

● Place a large saucepan on a medium heat and toast the whole spices (Bay, Cinnamon, Star Anise, Coriander and Mustard Seeds) by constantly moving them, until the mustard starts popping.

● At the last minute add the Garam Masala, remove the bay, cinnamon and star anise and set aside, then pour the spice mix into grinder or Pestle and Mortar, and crush

● Put the pan back on the heat and add a couple of tablespoons of vegetable oil

● Add the spice mix to the pan (reserving a teaspoon of it for the cottage cheese)

● Add the Bay, Star Anise and Cinnamon, Onion, chilli and garlic to the pan, plus a teaspoon of salt, and soften for 2 minutes (a steady medium heat is all that’s required)

● Add the sugar, and cook for 30 seconds

● Add the vinegar and cook until completely evaporated

● Add the stock and coconut milk and bring back to the boil

● Add the chickpeas and bring back up to the boil and simmer for 5 minutes – check and alter seasoning if needed

● At this point mix the chilli, finely chopped red onion and teaspoon of spice mix through the cottage cheese and check the seasoning. Mint or Coriander would be a great addition if you have it!

● Add the Kale to the pot, cover with a lid and bring up to the boil to cook for 2 minutes

● Add the Spinach and allow it to wilt whilst stirring

Time to plate up in a shallow bowl topped with the cottage cheese and crushed Poppadum.