Potato, kale and chickpea curry.

This recipe courtesy of Hugh Fearnley-Whittingstall here. A friend, deceived by the similar white colour of the plate and soy yoghurt, thought I’d been so aesthetically extravagant as to make a ‘ring’ out of my curry. If only. I left the mustard seeds and dried red chilli out, but the ginger, turmeric and cumin and coriander seeds gave it sufficient kick. Very filling. My family approved.

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