Kale with chana & coconut
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Kale with chana & coconut

By Jane Hornby

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
  • Easy

Nutrition per serving

  • kcal 233
  • fat 10g
  • saturates 6g
  • carbs 21g
  • sugars 7g
  • fibre 6g
  • protein 10g
  • salt 0.8g

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.

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