Tasty, nourishing and so quick to prepare – this may well become one of your go-to vegan recipes!

Preparation time: 10min
Cooking time: 12min
Serves 4

1. Cook the kale in boiling water for 3min, add the spinach and cook until just wilted. Drain.
2. Meanwhile, heat the oil in a frying pan and fry the onion and aubergine for 3min. Stir in the tikka paste and cook for 1min. Stir in the tomatoes and chickpeas and 100ml water.
3. Bring to the boil, cover and simmer for 5min before adding in the kale and spinach, cook for 1min to heat through.
4. Serve with cooked brown basmati rice and a spoonful of natural dairy free yogurt.

Cook’s tip: Try serving with naan breads instead of rice.