2. Heat a frypan over medium heat with 1 tbsp oil. Dice and add onion to pan. Peel and grate ginger, wedge tomatoes and add to pan along with 1 tbsp garam masala. Cook stirring for 5 minutes (add more oil if needed).
3. Thinly slice kale leaves. Add to pan along with drained chickpeas. Cook for 3-4 minutes until kale is wilted.
4. Toss in cooked rice and cashews. Stir to combine and season with salt and pepper to taste.
5. Divide rice among plates. Chop coriander to garnish. Serve with lemon wedges.
If you don’t have garam masala you could also use spices such as ground cumin, ground coriander or curry powder.
Add sambal oelek or chilli sauce to the rice for extra heat!
Brown onion, 1
Ginger, 30g *
Kale, 1/2 bunch *
Chickpeas, 2 x 400g
Roasted cashews, 1 packet (60g)
Coriander, 1 packet
Lemon, 1/2 *
FROM YOUR PANTRY
Oil (for cooking), salt, pepper, garam masala