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Prep time 15 minutes
Cook time 30 minutes
Yield: Serves or Makes 8
Heat oil in a heavy bottom skillet, add cumin seeds and bay leaf, sauté for 2 minutes or until they smell slightly toasted. Add onions, garlic and jalapeño and cook for about 2 minutes, or until slightly soft.
Add turmeric, cayenne, coriander, cumin and garam masala. Sauté for 3 minutes and then cover and cook for 5 minutes on medium heat.
Add tomatoes, mix everything and cook with the lid on for 8 minutes or until all the tomatoes have broken down.Add water or stock, chickpeas and green beans and bring to a simmer.
Add coconut milk and kale and cook until leaves have softened. Serve with steamed rice or toasted bread.