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!

INGREDIENTS

  • 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

METHOD

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!