Recipe: Chickpea and Spring Green Curry

This is a delicious vegetarian curry, using nice seasonal spring greens and lots and lots of coriander. I LOVE coriander! Oh and I get these beautiful delicious 'young spring greens' from waitrose- i'm not sure how long they'll be selling them for. But yeah definitely go out and buy them, cause they are so flavoursome and tender, and you dont have to remove any of the stalks or anything. In the picture here i have got the natural yoghurt on top as a garnish, but actually I reccomend to stir it into the curry before serving- I reckon it all tastes nicer that way.

Chickpea and Spring Green Curry (serves 2)

3 tbsp olive or vegetable oil
120g young spring greens, roughly chopped
1 tsp cumin seeds
1 clove garlic, finely chopped
Salt and pepper

1 tbsp olive or vegetable oil
1 red onion, chopped
1 clove garlic, finely chopped
2 large handfuls chopped fresh coriander (plus extra for garnish)
2 tsp dukka (a mix of toasted ground cumin, coriander and sesame seeds)
2 tsp garam masala (plus a little extra for garnish)
¼ tsp chilli powder
1 tin chickpeas, drained and rinsed
1 tin chopped tomatoes
250ml vegetable stock
1 tsp lemon juice
1 tsp sugar
1 tbsp natural yoghurt
Extra coriander and a sprinkling of garam masala for garnish

1. Put a deep frying pan on a high heat. Stir fry the spring greens in the oil, cumin seeds, garlic, and seasoning for a couple of minutes. Remove from the heat, take the spring greens out with a slotted spoon (to drain the oil off) and put them into a bowl. Set aside.
2. In the same frying pan, adding another tbsp of oil if needed, lower the heat and fry the red onion, garlic and 1 handful of fresh coriander, covered, for 5 minutes, stirring occasionally.
3. Add the dukka, garam masala, chilli powder and chickpeas and stir all the ingredients to coat the onions and chickpeas in the spices. Add all the other ingredients, except the reserved spring greens, natural yoghurt and garnishes, and cook on a medium heat for 15 minutes, stirring occasionally.
4. Add the spring greens and another handful of fresh coriander, stir in, and cook for 3 more minutes. Stir in the natural yoghurt and serve, garnished with MORE fresh coriander and sprinkled with garam masala.