Coconut & Chickpea Curry

Directions

1. 1

   Put the oil into a large saucepan over medium heat and add the onion. Fry for 8 minutes until softened.

2. 2

   Add the garlic, tomato puree, curry powder, mustard and cumin seeds; fry for 30 seconds until it smells fragrant.

3. 3

   Add the chickpeas and stir to coat in the spices.

4. 4

   Pour in the tomatoes and coconut milk, stir and bring to the boil.

5. 5

   Turn down the temperature and simmer for 10 minutes until slightly thickened.

6. 6

   Add the tenderstem broccoli, kale and spinach; simmer for 5 more minutes until soft.

7. 7

   Season to taste and serve with a spoon of coconut yoghurt and sprinkling of coriander and chilli (if using).