Kale with chana and coconut

Kale with chana and coconut

Kale with chana & coconut

This vegetarian dish, with chickpeas, spiced greens, and yogurt, is halfway between chana masala and saag bhaji - a great side to curries

  • Serves 2 as a main, 4 as a side
  • Easy

Nutrition per serving

  • Calories 233
  • Carbohydrates 21
  • Saturated Fat 6
  • Sugar 7
  • Protein 10
  • Fat 10
  • Fiber 6
  • Salt 0.8

Ingredients

  • 1 tbsp butter

  • 1 onion, finely chopped

  • thumb-sized piece ginger, grated

  • 2 heaped tsp cumin seeds

  • 1 tsp turmeric

  • 1 tsp ground coriander

  • 2 tbsp tomato purée

  • 200g kale, large stalks removed, leaves finely shredded

  • 400g can chickpeas, drained

  • 250ml vegetable stock

  • 50g fresh coconuts, grated

  • 4 heaped tbsp Greek-style yogurt

  • 1 tbsp mango chutney

  • 1 tbsp vegetable oil

  • 3 garlic cloves, thinly sliced

  • 2 tbsp freeze-dried curry leaves (optional)

Method

  1. Heat the butter in a deep frying pan, add the onion, then soften gently for 5 mins. Turn up the heat and add the ginger and spices; fry for 2 mins until fragrant. Stir in the tomato purée.

  2. Add the kale, chickpeas, stock and two-thirds of the coconut, stir well, then cover the pan. Bring to a simmer and let the kale steam for 10 mins until very well wilted. Mix in the yogurt and chutney, then season to taste - don't boil once the yogurt has gone in. Remove the pan from the heat, and leave it covered to stay warm.

  3. Heat the oil in a small saucepan. When it's hot, add the garlic (and curry leaves, if using) and sizzle for 30 secs-1 min until the garlic begins to turn golden. Spoon the oil, garlic and curry leaves over the chickpeas and kale, then finish with the remaining coconut.