Name: Kale with chana & coconut
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: Serves 2 as a main, 4 as a side
Cuisine: Indian
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 coconut 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)

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Kale with chana & coconut

Kale with chana & coconut

Jane Hornby

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Serves 2 as a main, 4 as a side

Easy

Prep: 10 mins

Cook: 20 mins

A star rating of 4.8 out of 5.70 ratingsRate

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

Freezable

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

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 coconut

grated
4 heaped tbsp Greek-style yogurt
1 tbsp mango chutney

To serve

1 tbsp vegetable oil
3 garlic cloves

thinly sliced
2 tbsp freeze-dried curry leaves

(optional)

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Nutrition: per serving

kcal233
fat10g
saturates6g
carbs21g
sugars7g
fibre6g
protein10g
salt0.8g

Method

step 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.
step 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.
step 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.

Recipe from Good Food magazine, January 2015

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A star rating of 4.8 out of 5.70 ratings

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