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
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
-
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.
-
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.
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