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
Plain rice to serve
How to make
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.
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.
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.