Fall back in love with lunch: Chickpea, kale & paneer curry

I always get excited at the idea of Indian takeaway, but afterwards I often feel very full, very sleepy and wake up on the sofa three hours later. So this is my Australian update: a fresh, light curry you can make at home very easily with tinned chickpeas.

SERVES 4

2 tbsp light-flavoured oil

200g paneer cheese, cut into cubes

1 onion, chopped

3 garlic cloves, crushed

3cm piece fresh 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 tins chickpeas, rinsed

300g curly kale, stalks removed, roughly shredded

400ml vegetable stock

juice of ½ lemon, plus extra wedges to serve

steamed white rice, to serve

• Heat a drizzle of oil in a large nonstick frying pan over medium heat. Fry the paneer until warmed through and browned on all sides, 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.
• Add 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 the lemon juice, fold in the paneer and serve with steamed white rice and lemon wedges.