serves 4 people
1kg potatoes cubed (with skins on – lots of VitC)
3 fresh tomatoes roughly chopped
100g kale/ spring greens washed and roughly chopped
1 tablespoon tomato puree
2 cloves garlic chopped
1 tin chopped tomatoes
6 spring onions chopped
bunch fresh flat leaf parsley
1 handful raisins
2 red chilli (optional – i like it spicy)
1 veg stock cube
1 teaspoon ground black pepper
1 teaspoon cumin
1 teaspoon garam masala
1 tablespoon light tahini
Dice potatoes and cook until al dente (about 5 minutes). Drain and put to one side.
In a large stock pan add garlic, onions, chillis and spices with a little water and cook on a low heat for 5 minutes until the onions are soft.
Meanwhile chop the kale/greens and cook for 2 minutes, drain and put to one side.
Chop the fresh tomatoes. Add the tomatoes, tahini, tomato puree and raisins to the onion mix and stir. Add the kale/greens and cook on a low heat until the tomatoes are soft, about 3 minutes.
Carefully stir in the potatoes and chopped parsley. Serve and garnish with some of the parsley.