Ingredients:
- 1 medium lemon sole fillet
- 1 can chickpeas
- 4 new potatoes, diced
- 1 cup chopped kale
- 1 small onion, diced
- 1 tsp garlic paste
- 1 tsp ginger paste
- 1 tbsp medium curry powder
- 1tbsp olive oil
- salt and pepper
Method:
- Use a big, heavy pot with a lid
- Heat the pan on medium, add the olive oil, onion, garlic & ginger and saute until soft
- Add the curry powder and stir for 2 minutes or until the spices become fragrant
- Add in the kale and potato and cover with water
- Put on a lid and simmer on medium/low heat for 15 minutes or until the potatoes are fork tender
- Stir in the chickpeas
- Top with the fish fillet and replace the lid to steam the fish for 10/12 minutes
- Gently flake the fish with a fork and serve while hot
