Instructions

1. Cut the potatoes in half. Put them in a pan of cold water and cook them until tender. Drain and set aside.
2. Finely slice the onion and garlic.
3. Chop the carrot and red pepper.
4. Heat a little oil in a pan and sauté the onion for 5 minutes. Add the garlic, ginger and spice seeds. Stir for a couple of minutes, then add the tomatoes, red pepper & carrot pieces, turmeric, garam masala and ground pepper.
5. Stir for a few seconds, then add a drop of water and cover.
6. After 5 minutes add more water and salt. Cook for 5 minutes.
7. Add the chickpeas and the kale. Cover again and cook for 5 minutes.
8. Cut the potatoes, if needed, into bite-sized pieces. Add these to the stew and warm through, while stirring constantly.
9. Serve with mint leaves scattered on top.