Chickpea, kale and courgette curry 


This is so quick to make if you use tinned chickpeas. Fry the spices (mustard seeds, coriander, turmeric, cumin and chilli) then sauté onion, garlic, ginger and fresh tomato. Add the veg and chickpeas with a little water put the lid on for 5 mins and it's ready! 
NB- Raw Kale is high in oxalic acid which can impair mineral absorption so gently cooking it reduces the oxalate load. 

Make double for lunch the next day.