Curly kale and chick pea curry

3floz/90ml rapeseed or other vegetable oil
1lb2oz/500g onion, chopped
5garlic cloves, crushed
3-6 tsp curry powder
4 1/2 lbs/2kg chopped tomatoes (tinned)
5 x 400g cans chickpeas
1lb4oz/565g curly kale chopped
salt and pepper to taste
2 tbsp fresh coriander, chopped (optional)

1. Saute onion in oil until it is light brown. Add the garlic and curry powder and cook for a further minute.
2. Add tomatoes, drained chickpeas and kale. Bring to the boil and cook for 10-20 minutes until kale has softened to your liking.
3. Season to taste with salt and pepper. Serve garnished with chopped coriander and rice or salad.

Alternative: Chickpea and spinach curry
Omit kale and add 6oz/170g (1lb14oz/850g) frozen spinach for the last five minutes of cooking time.

Typical values per serving
Protein 14.5g, Fat 12.5g, Carbohydrate 35g, Energy 288 kcal, Fibre 9.9g, Saturated fat 1g, Calcium

Recipe serves 10 people

Code
oz = ounce
lb = pound
g = gram
kg = kilogram
tsp = teaspoon
dssp = dessert spoon
tbsp = table spoon
fl oz = fluid ounce
ml = millilitre
L = litre