This is a new twist on a classic vegetarian chickpea curry and it's using
one of my favourite winter greens, kale. What we're going to do first is I have some oil
already heating here and straight in to that I am going to put in some mustard seeds just
a teaspoon just a little bit more and they can start pop so that release all
of that pungency from them I'm also going to add a teaspoon of cumin seeds
as well, give it a little stir, now be careful because the the mustard seeds will start
popping all over the place as soon as you can smell them pop in your
chopped diced onion and I've just got one onion there.
What we're looking for is for those onions to cook down until they are translucent
just starting to go a nice golden brown color, we don't want him to go too dark
we just want them to just cook through and soften
So while they are cooking away I'm just going to get my other bits and pieces ready.
I've got some garlic here, I'm just going slice that, I'm going to use two cloves of garlic in this dish
I've added my garlic my garlic, and I'm just going to let that cook through so all the
raw flavours from the garlic are cooked out, and whilst that is cooking away
my two martyrs ready so I've got three plum tomatoes here and I'm just going to
just ice them very quickly just have to be precise because all of this will cut
down to make a really lovely and just going to get my Korean to see really
easy flavor to them and I'm just shocked opportunity as well so I'm just gonna
add that to the masala so fast that d'amato's have really started to kick
down I'm just gonna start to add a flavors into their I just really ground
coriander see and then we're gonna have some of the spices and innovative salt
seasoning some just gonna put the property
turmeric and then into character as well just about all this and this is we've
got lots of flavor lots of spices and aromas going on so we want all of this
to kick down until it's really lovely and thick what I am going to do is just
a little splash of water just to lift them off the bottom of the pan and just
help everything breakdown
have a little taste I don't want lots of nicotine levels to dry do so
and that's exactly what you want is got to have lots of flavor because we have
added actually really went to muscle is cooked through and it's nice and dry
like this you don't want it to
watery already tagged with chickpeas I'm using 10 chickpeas I know they're
already coat but you can use dried chickpeas just make sure that you took
those fully and they're probably soft before you use them just popular chick
pea straight into your
a good start just coat all that lovely masala for this recipe I'm going to add
some kale so just put your ko in ICAO has got so many health benefits it's
full of bitumen it's full of minerals it looks great but it is so it's a really
really lovely addition to dishes like this because it's so did he
I like to hit a little bit longer just to soften them and I'm gonna also had
just a little splash of water just help the chaos often have been but look about
it just looked beautiful really vibrant green with a beautiful masala gonna turn
the heat up and just let it all come together
of cooling natural yoghurt a sprinkling of red onion and a really warm freshly
made naan bread
this dish goes really well with some fresh naan and a spicy lamb bhuna Tapti
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