Kale with chana & coconut

Kale with chana & coconut

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(32 ratings)

Prep: 10 mins Cook: 20 mins


Serves 2 as a main, 4 as a side
This vegetarian dish, with chickpeas, spiced greens, and yogurt, is halfway between chana masala and saag bhaji - a great side to curries

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: per serving

  • kcal233
  • fat10g
  • saturates6g
  • carbs21g
  • sugars7g
  • fibre6g
  • protein10g
  • salt0.8g
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  • 1 tbsp butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1 onion, finely chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • thumb-sized piece ginger, grated



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 2 heaped tsp cumin seeds
  • 1 tsp turmeric



    Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…

  • 1 tsp ground coriander
  • 2 tbsp tomato purée
  • 200g kale, large stalks removed, leaves finely shredded



    A member of the cabbage family, kale comes in two forms: kale, which has smooth leaves, and…

  • 400g can chickpeas, drained
  • 250ml vegetable stock
  • 50g fresh coconut, grated



    A large hairy, brown nut that grows on the coconut tree, found throughout the world's…

  • 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)


  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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Comments, questions and tips

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14th Mar, 2019
This was so tasty. I used a sachet of creamed coconut, 1tsp of ground cumin instead of seeds and left out the ginger.
27th Dec, 2017
This is a really easy, really tasty way to cook kale and get even the non-greens people to enjoy it!!
25th Nov, 2017
Delicious. Used desiccated coconut and 1tsp ground cumin. So good! Will definitely be making again
6th Sep, 2017
This curry went down a storm in our house! We used coconut cream rather than fresh and chard instead of kale. The smell reminded me of Heinz tinned soup but was way better in taste!
10th Apr, 2017
Really easy and delicious meal! Used creamed coconut block instead of fresh and it was very nice.
zsuzsanna's picture
8th Feb, 2017
I did not have fresh coconut but used some coconut flour instead.The dish had a lovely flavour and it's a useful way to use kale but it was too much for 2 people I my opinion. I would not use the whole tin of chickpeas next time. Spinach is not very available at the moment.
16th Nov, 2016
I made this for the first time about a week ago and have been so taken with it that I've made it twice since. Such a great alternative to the spicy curries and casseroles. It's easily veganised. I don't like the feel of kale in my mouth, like some others have said, and so each time made this with spinach instead. I do the oil bit at the end and think it adds so much depth to the flavour. I've thrown in some baked asparagus for fun and it worked really well. A gorgeous heartsome meal.
Carla2014's picture
25th Jun, 2016
Creamy and healthy vegetarian dish. I also used my leftover chilli jam instead of mango chutney and also added a good teaspoon of dried red chillies. Served with rice to make really good midweek meal :-)
17th May, 2016
So glad I found this recipe! It's really moreish and even better that it's so healthy. I used dessicated coconut as others have said, and I didn't have any mango chutney at the time so I replaced it with a sweet chilli jam. I've now got mango chutney so will be making it again this evening. I didn't bother with the added garlic at the end. I had it without rice and it was great for dinner and lunch the next day. A new favourite!
12th May, 2016
This was really amazing. It seems I am the only person who bashed a whole coconut with a hammer for 10 minutes and did the oil bit at the end - I have to say the deep fried garlic slices and curry leaves was very easy and made a huge difference to an already mind-blowingly tasty meal.


27th Mar, 2018
I really want to make this now but don't have any yoghurt. Will it be ok without, or is the yoghurt really needed? I can use coconut cream instead of coconut.
goodfoodteam's picture
1st Apr, 2018
Thanks for your question. We haven't tested this without the yogurt and it will be slightly less creamy but we'd say it's fine to leave it out.
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