Prep 15 min
Cook 30 min
Serves 2-3
• VEGAN
• DAIRY FREE
Ingredients
2 tbsp oil1 tsp cumin seeds1 onion, peeled and finely chopped1 tsp chilli flakes200g vine cherry tomatoes, halved350g jarred chickpeas (ie, ½ standard 700g jar), drained, or 400g tinned chickpeas, drained and rinsed50g tamarind paste (not tamarind concentrate – this is important)150g cavolo nero, trimmed and finely sliced1 tsp sea salt flakes1 tbsp dark brown sugar, or date syrup1 tsp tomato paste Flatbreads, parathas or rice, to serveYoghurt, to serve
For the pickled onions
½ red onion, very finely slicedJuice of ½ lime½ tsp sea salt½ tsp chilli flakes
If you want a quick, 30-minute curry, make this with jarred chickpeas; if you’re using tinned, cook them for longer and with more boiling water, because they need…
