I love this curry. It’s very filling and packed full of goodness. The coconut oil, turmeric, garlic and ginger are anti-viral and anti-inflammatory making it a good dish for digestive and skin health.
If you have a well stocked store cupboard then the only fresh ingredients you need to remember to buy are the kale and baby corn. As long as you have the chickpeas, spices and coconut milk, you can substitute the kale and baby corn for whatever veg you have in the fridge. It works well with peppers, spinach, sweet potato or green beans for example.
Ingredients
1 tbsp coconut oil
1 onion
4 garlic cloves
1 red chilli
1 tsp grated ginger
1 tsp turmeric
1 tsp cumin
2 tsp garam masala
2 tsp ground coriander
50 mls water
2 cartons chickpeas
1 can coconut milk
2 cardamom pods
2 star anise
100g kale
100g baby corn
100g frozen peas
Juice of 1 lime
Salt and pepper to taste
Serves 4
Directions
Melt the coconut oil and sauté the onion for a few minutes. Add the garlic, chilli, ginger, turmeric, cumin, garam masala and coriander. Mix then add the water to stop the spices from burning. Allow to cook for 2 minutes.
Add the chickpeas, coconut milk, cardamom pods, star anise and season with salt and pepper. Bring to the boil then reduce the temperature to allow the curry to simmer for 15 minutes.
Add the kale, baby corn and frozen peas. Continue cooking for a further 5 minutes.
Take off the heat and stir through the lime juice.
Serve on its own or with a side of brown rice.
Eating a wide variety of fruits and vegetables is one of the best things you can do for your skin.