- 500g carrots
- 1kg potatoes
- 300g onions
- 300g kale
Bombay your potatoes. Par boil bite-sized cubed potatoes till just tender. Heat plenty of oil in a large pan. Add your potatoes, sliced onion, grated garlic and ginger. Fry till the potatoes are beginning to turn golden, about 5-7 mins. Stir often. Sprinkle in 1tsp turmeric, a pinch of chilli powder and good scattering of mustard seeds. Season generously. Cook for a few more mins. Scatter over coriander and squeeze lemon wedges over to serve.
Stir fry chopped kale in a little oil for a couple of mins. Add some grated garlic, chopped chilli and garam masala. Stir for one min. Tip in a tin of drained chickpeas. Season. Cook for 3 mins. Serve with pomegranate seeds sprinkled on top.