Instructions

1. Finely chop the onion, garlic and carrot. Cut the lemongrass in half (remove the hard outer layer first). Slice the chilli, if used. Slice or chop the greens of your choice.
2. Heat the oil in a large saucepan over medium heat.
3. Add the onion & carrot, and sauté for 5 minutes under cover. Add the curry powder, turmeric, sugar, ginger, garlic, lemongrass and chilli – stir for a minute or two.
4. Pour in the vegetable broth and coconut milk, then add the drained chickpeas. Season with salt and pepper to taste.
5. Cover and cook on low heat for 20 minutes.
6. Add the greens and cook for 5 minutes. Add the fish, cover and cook for 5 minutes, until the fish is cooked through.
7. Serve with chopped coriander leaves scattered on top and a piece of lime to squeeze over the dish.