Pull the kale leaves off their cores and set the leaves to one side. Finely chop the cores, discarding any really tough or dry ends. Trim the end off the courgette and chop it into small chunks. Chop the tomatoes to match. Drain and rinse the chickpeas.

Warm a large pan on a medium heat for 1 min, then pour in 1 tbsp oil. Add the chopped kale stems, the courgette and tomatoes and cook for 4-5 mins, stirring often, till softened.

Add ½-1 tbsp Bombay spice blend (use more or less, depending on how much heat you like in your food) with a good pinch of salt and pepper. Stir for 1 min till aromatic.

Add the chickpeas and coconut milk to the pan, then bring up to a bubble and simmer for 5 mins.

Meanwhile, finely shred the kale leaves. When the chickpeas have simmered for 5 mins, carefully drop in the fish pie mix and the kale leaves. Cook for 5 mins till the fish is cooked through – it will be flaky when pressed with a fork.

Taste the curry and add more salt or pepper if you think it needs it. Spoon into a couple of warm bowls and serve.