- A thumb of ginger
- 1 garlic clove
- 2 tomatoes
- 1 chilli
- 500g sweet potatoes
- 1 tbsp coconut or olive oil
- 2 tsp ground coriander
- 1 star anise
- 1 vegetable stock cube
- 400ml boiling water
- 1 tbsp Thai green curry paste
- 40g peanut butter
- 400g chickpeas
- 100g kale
- A handful of coriander
- Sea salt
- Freshly ground pepper
1. Peel and finely grate the ginger and garlic. Roughly chop the tomatoes. Halve the chilli and flick out the seeds for less heat. Finely chop it. Peel and chop the sweet potatoes into 2cm cubes.
2. Place a deep pan on the hob for a couple of mins. When warm, add in 1 tbsp oil. Add the ginger, garlic, 2 tsp ground coriander and the star anise. Fry for a min. Add the tomatoes and chilli. Fry for 5 mins stirring regularly till the tomatoes are soft.
3. Crumble the stock cube into a jug. Pour in 400ml boiling water. Squeeze in 1 tbsp Thai green curry paste and the peanut butter. Swirl together.
4. Drain and rinse the chickpeas. Add the sweet potatoes and drained chickpeas to the pan. Stir to coat in the tomatoey sauce. Pour in fragrant stock. Pop a lid on the pan for 12 mins.
5. Trim any woody bits off the kale and roughly shred the leaves. Finely chop the coriander stalks, keeping them separate from the leaves.
6. The sweet potatoes should just be cooked. If they're still hard, cook for a few mins more. Taste and adjust the seasoning. Add the shredded kale and coriander stalks and stir. Pop the lid back on for 3 mins.
7. Spoon the curry into a couple of warm shallow bowls. Scatter over the coriander leaves to serve.