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
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Calories 233
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Carbohydrates 21
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Saturated Fat 6
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Sugar 7
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Protein 10
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Fat 10
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Fiber 6
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Salt 0.8
Ingredients
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1 tbsp butter
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1 onion, finely chopped
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thumb-sized piece ginger, grated
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2 heaped tsp cumin seeds
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1 tsp turmeric
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1 tsp ground coriander
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2 tbsp tomato purée
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200g kale, large stalks removed, leaves finely shredded
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400g can chickpeas, drained
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250ml vegetable stock
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50g fresh coconuts, grated
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4 heaped tbsp Greek-style yogurt
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1 tbsp mango chutney
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1 tbsp vegetable oil
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3 garlic cloves, thinly sliced
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2 tbsp freeze-dried curry leaves (optional)
Method
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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.
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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.
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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.