Servings: 2
Equipment
- Food processor or hand bender
Ingredients
- 3 garlic cloves crushed then chopped
- 3 tbsp fresh root ginger grated
- 1 medium red onion finely chopped
- 1 green chilli deseeded (finely chopped)
- 1/2 teaspoon yellow or brown mustard seeds
- 1 teaspoon dried garam masala
- 1/2 teaspoon dried turmeric
- 1/4 teaspoon smoked paprika
- 400 g cans chopped tomatoes
- 400 g can chick peas in water, drained
- 400 g can butter beans in water, drained
- 3 tablespoons creamed coconut
- 8 cavolo nero leaves washed and finely chopped
- brown rice cooked as per packet instructions, amount as much as you want.
Instructions
- Place the ginger, garlic, red onion and chili into a food processor, or use a hand blender and blend them all together to form a paste.
- Put two inches / 3cm of water into a large pot and add the paste. Cook over a medium heat for two minutes stirring constantly.
- Add the rest of the spices and continue to stir for another two minutes. Add the canned tomatoes, butter beans and chickpeas. Stir together. If it's looking a bit thick, add some water to your preferred consistency. Simmer for 15 minutes.
- Add the cavolo nero to the pot, stir and cook for a further five minutes. Serve with the brown rice and a green side salad.
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