For this dinner we'll be using the naan and curry dressing made earlier in the weekly menu.
2
Fry chickpeas in a frying pan, along with a whole clove of garlic, sriracha and salt. Cook until the chickpeas have turned golden brown. Finally, squeeze some fresh lime juice on top.
3
Slice cucumber, red pepper and red onion.
4
Massage the kale with a little oil until the kale begins to soften. This step makes the kale easier to chew and digest.
5
Combine the massaged kale, other vegetables and chickpeas in a bowl, and serve the with curry dressing, chopped coriander and leftover naan.
