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.
