Mobile-nav
Menu
Bbc-logo Starburst Visit Homepage >

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

  • Prep: 10 mins
    Cook: 20 mins
  • Serves 2 as a main, 4 as a side
  • Easy
  • Serves 2 as a main, 4 as a side
  • Easy
  • Calories 233
  • Carbohydrates 21
  • Saturated Fat 6
  • Sugar 7
  • Protein 10
  • Fat 10
  • Fibre 6
  • Salt 0.8

Nutrition per serving

  • Calories 233
  • Carbohydrates 21
  • Saturated Fat 6
  • Sugar 7
  • Protein 10
  • Fat 10
  • Fibre 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.

Suggested recipes from this collection...