This is a really quick curry recipe. If you don’t have cooked potatoes you can leave them out and serve this with a little rice or nan bread.

INGREDIENTS
Serves 1 – scale up as necessary
VEG
1 bunch scallions, chopped
2-3 cups, cherry tomatoes, washed
1 clove garlic, crushed
1-2 generous handfuls of spinach and/or kale

PROTEIN
180g/6oz chickpeas

FAT
60g/2oz or 4 tbsp full fat coconut milk
CARB
120g/4oz cooked potatoes
SEASONINGS
1 tbsp curry powder
1 teasp harissa paste
salt & pepper
 
METHOD
Put scallions, cherry tomatoes & garlic in a pot. Add about 1/2/ cup boiling water. Season with salt and pepper.
 
Place lid on pot and simmer on a medium heat for about 10 minutes or until the tomatoes are bursting. Stir frequently.
 
Add spinach/kale, chickpeas, harissa, curry powder, coconut milk and potatoes.
 
Stir well and simmer for a further 5 minutes or so, without the lid on, until everything is well heated through.
 
Serve with a dolop of yoghurt if you wish.
 
If you weigh and measure your food: Once all the water has boiled off, weigh your cooked veg to get the correct weight before adding coconut milk, chickpeas and spices. Save any extra veg until your next meal.