Chickpea, kale and paneer curry

Serves 4

This curry is so simple, almost instant. I love leafy greens and I'm going through a phase where I want them really cooked down and soft. If you prefer yours to have a fashionable bite, simply use half the quantity of stock.

2 tbsp light-flavoured oil
200g/7oz paneer cheese, cut into cubes
1 onion, chopped
3 garlic cloves, crushed
3cm piece of ginger, peeled and grated
1 tsp hot curry powder
1 tsp ground cumin
1 tsp ground turmeric
½ tsp dried chilli flakes
2 x 400g/13oz cans chickpeas, drained and rinsed
300g/10oz curly kale, tough stalks removed, roughly shredded
400ml/14fl oz good vegetable stock
½ lemon, plus wedges, to serve
Steamed white rice, to serve

Heat a drizzle of oil over a medium heat in a large frying pan, then fry the paneer until it is warmed through and browned. Remove from the pan and set aside.

Add the remaining oil to the pan and fry the onion for 5 minutes or until soft. Add the garlic, ginger and spices and fry for 2 minutes or until fragrant.

Tip in the chickpeas, kale and stock, stir to coat in the spices then bubble until the kale is tender and the stock has been absorbed.

Add a squeeze of lemon, fold in the paneer and serve with steamed white rice and lemon wedges.