A homemade curry is an aromatic thing of wonder. This curry is not too complicated but tastes great. Serve it with steamed basmati rice and a beer and your Friday night is sorted! Thanks to Growing Communities for this recipe.
The paste will keep for a week in the fridge or the freezer for a month - or if you're pushed for time, you could buy a jar of ready made!
- 250g Kale, sliced (remove the stalks - you can use the stalks for veg stock)
- 1 small onion, sliced
- 1 heaped tbs tikka masala paste
- 100ml vegetable stock
- 150g coconut milk
- 1 lime, cut into wedges
- Optional garnish: chopped coriander and finely sliced spring or red onions
For the Tikka Paste
- 5 garlic cloves
- 1 large knob of fresh root ginger, roughly chopped
- 1 red chilli, deseeded and roughly chopped
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp turmeric
- 1 tsp paprika
- 1 tsp garam masala
- seeds from 4 cardamom pods, crushed
If you're making the paste, whizz together all the ingredients and add a little water or vegetable oil to make it a good consistency. Set aside.
Steam or blanch the kale for a few minutes until just cooked and set aside. Meanwhile, sauté the sliced onion until softened in a small amount of vegetable oil, add the paste and gently fry for two minutes, stirring occasionally. Pour in the coconut milk and vegetable stock and simmer for 5-8 minutes. Pour the sauce over the kale and serve with lime wedges and rice!