Tamarind squash with chickpeas & kale recipe

Meanwhile, heat another 1 tbsp oil in a saucepan. Fry the chilli, shallot, garlic and ginger for 5 mins until fragrant. Add the curry paste and fry for a few more minutes. Add the coconut milk, half a can of water and the chickpeas with their liquid. Simmer for 20 mins uncovered.