• 6 shallots, peeled and chopped
  • 2 tbsp vegetable oil
  • 2 cloves garlic, crushed
  • 400ml coconut milk
  • 1 Kallo Organic Vegetable Stock Pot, dissolved in 300ml boiling water
  • 2-3 tbsp curry paste (to taste)
  • 1 tsp sugar (white or brown)
  • 480g cooked chickpeas (2 tins, drained weight)
  • 2 large heads of spring greens, stalks discarded and finely sliced (or dark green cabbage) (250g prepared weight)
  • 200g cherry tomatoes, cut in half
  • Salt and freshly ground black pepper
  • A little fresh coriander
  • Lemon wedges
  • Plain rice to serve

How to make

  1. Heat the oil in a large saucepan and fry the shallots over a medium heat for around 5 minutes until they are softened and starting to colour a little. Add the garlic and fry for a further minute before pouring in the coconut milk and stock, stirring well to mix.
  2. Stir through the curry paste, sugar and chickpeas. Bring up to the boil, season with a little salt and pepper, cover with a lid and simmer steadily for 10 minutes.
  3. Add the greens and tomatoes, stirring well to coat them in the sauce. Re-cover with the lid and cook for a further 5-8 minutes, or until the greens are tender but with a little bite. Serve sprinkled with coriander and lemon wedges to squeeze over. Plain rice is the perfect accompaniment.