Ingredients
- 2 tbsp olive, vegetable, or coconut oil
- 2 tbsp garam masala powder
- 1 tbsp ground ginger
- 1 tbsp garlic powder
- 1 fresh green chilli, or 1 tsp chilli flakes
- 1 x 400g tin coconut milk
- 1 vegetable or chicken stock cube
- Juice of 1 lime
- Salt and pepper
- 1 x 400g tin of chickpeas, drained
- 2 servings of rice or noodles
- Half a block of smoked or firm tofu, chopped into cubes
- Handful of kale, stalks removed, finely chopped
- Handful of sugar snaps or mange tout, roughly chopped
- Handful of fresh coriander, roughly chopped
- Peanut rayu or chilli oil, to serve
1. Heat the oil over a medium heat in a large saucepan or cast-iron pot.
2. Add the garam masala powder, ground ginger, garlic powder and chopped chilli or chilli flakes into the pot and gently fry for one or two minutes. It can be helpful to add a spoonful or two of the coconut milk here to stop the dried spices from burning.
3. Add the coconut milk to the pot. Fill the empty tin with water and add to the pot.
4. Crumble the vegetable or chicken stock cube into the pot, stir well, and bring to a gentle simmer.
5. Squeeze in the juice of the lime, and season generously with salt and pepper.
6. Allow the garam masala sauce to simmer, uncovered, for at least 20 minutes, to one hour, until nicely thickened and tasty.
7. Cook the rice according to the packet instructions. You can also serve this as more of a broth by reducing its simmering time (so it has a thinner consistency) and serving with some ramen noodles if you don’t have rice.
8. Drain the chickpeas and add them to the pot. Continue to cook in the pot for about five minutes until heated through.
9. Divide the tofu, kale and sugar snaps between two bowls. Pour the hot garam masala sauce over the greens, so that they cook gently in the heat of the sauce.
10. Serve with a sprinkling of chopped fresh coriander and a drizzle of peanut rayu or chilli oil.
