I want to show you how easy this was. A packet of kale salad mix with slithers of beetroot and carrot.

It was on a clearance so I snapped it up for a quick cheap meal.

Into the pan goes a splash of oil, a teaspoon of ginger- garlic paste ( available in Indian grocers), ¼ teaspoon of asafoetida- hing (see Indian grocer, or omit), some salt, coconut and a sprinkle of salt. Quick stir through on the stove, and it’s ready. The rice, dahl were leftovers, I always have boiled eggs in the fridge and finished with some of my devilled curry leaf Dukkha ( see my last post for this).

Annada D. Rathi and myself will be sending out our much anticipated Curry Night post later today. Subscribe to both of our Substacks to receive it in your inbox.