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Bombay curry with potato, chickpea and kale

Embrace the flavours of India with this delicious Bombay curry with potato, chickpea and kale. Serve this warming vegetarian dish with steamed rice for a comforting midweek meal
Bombay potato, chickpea and kale curry
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This recipe first appeared in Woman’s Day.

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Ingredients

Method

1.In a large saucepan, heat 1 tablespoon oil on medium. Sauté onions for 2-3 minutes until tender.
2.Add garlic, chilli and spices. Cook, stirring, for 1-2 minutes until fragrant.
3.Mix in potatoes, tomatoes, coconut milk and half the chickpeas. Reduce heat to low. Simmer, covered, for 20-25 minutes until potatoes are tender.
4.Dry remaining chickpeas on a paper towel. In a small frying pan, heat remaining oil on high. Cook chickpeas, stirring, for 1-2 minutes until golden and crisp. Remove with a slotted spoon, then place in a small bowl. Toss with extra coriander and cumin. Season.
5.Add kale to curry and season. Cook, covered, for2-3 minutes until kale wilts. Scatter with crispy chickpeas and extra sliced chilli. Serve with steamed rice.

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