Kale and chickpea curry – Meera Sodha

Ingredients

• 3 tablespoons rapeseed oil
• ½ teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 1 large onion, diced
• 4 garlic cloves, crushed
• 2 plum tomatoes
• 3 tbsp tomato puree
• 2 tins of chickpeas (480g), rinsed and drained (a good quality brand like Napoli)
• 1 1/4 tsp salt
• 1 ½ tsp ground coriander
• 1 ½ tsp ground cumin
• 1 tsp red chilli powder
• ¾ tsp turmeric
• 200g kale, chopped