Delicious tangy tart Tamarind Light Curry with a delicate coconut flavour
Put a teaspoon of oil into a saucepan, add the onion and cook for 5 minutes. Add the garlic and ginger and cook other 5 minutes.
Add the fennel, mustard seeds and tamarind and cook a couple of minutes. Then add the tomatoes, coconut milk, zucchini, red pepper and pumpkin. Cover with a lid, reduce heat and let it simmer for 20 minutes, until thick, adding a little hot watter if it gets too thick.
When curry is cooked, stir in the kale and chickpeas cover with the lid and let it wilt and warm for 5 minutes.
Serve with fresh coriander, brown rice and a little Greek yogurt if you like.