Melissa Hemsley served up a speedy Friday night veggie curry with chickpeas, kale and nut butter on today’s episode of Lorraine.

The ingredients are: 1 tbsp coconut oil or oil of your choice, ½ tsp black mustard seeds, 1 medium onion, diced, 2 garlic cloves, finely chopped, 2.5cm fresh ginger, finely grated, 2 tsp ground cumin, 1 tsp ground turmeric, 1 tsp ground coriander, 400g tin of chickpeas or other beans, drained and rinsed, 200ml coconut milk, 1 heaped tbsp nut butter (cashew/almond/peanut), 150g kale, frozen or fresh, Sea salt and black pepper.

Optional extras: Natural yogurt, Mango or tamarind chutney and Toasted nuts or seeds.

See recipes by Melissa in her book titled : Feel Good: Quick and easy recipes for comfort and joy available from Amazon now.