Heat the oil in a pan over a medium heat and fry the onion and garlic for 2-3 minutes, to soften.
Add the ground cumin, ground coriander and chilli flakes, stir well, and cook for a further 1-2 minutes. Stir in the tomatoes and blanched kale and continue to cook for 2-3 minutes or until heated through. Season, to taste, with salt and freshly ground black pepper. Serve immediately.
