Kale with chana & coconut

Kale with chana & coconut

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(22 ratings)

Prep: 10 mins Cook: 20 mins

Easy

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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Ingredients

  • 1 tbsp butter
    Butter

    Butter

    butt-err

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

  • 1 onion, finely chopped
    Onion

    Onion

    un-yun

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

  • thumb-sized piece ginger, grated
    Ginger

    Ginger

    jin-jer

    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

    Turmeric

    term-er-ik

    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
    Kale

    Kale

    kay-el

    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
    Coconut

    Coconut

    koe-koe-nut

    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)

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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Comments, questions and tips

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flauffy
6th Sep, 2017
5.05
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!
Ali-c
10th Apr, 2017
5.05
Really easy and delicious meal! Used creamed coconut block instead of fresh and it was very nice.
zsuzsanna
8th Feb, 2017
5.05
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.
stellageorge
16th Nov, 2016
5.05
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
Carla2014
25th Jun, 2016
5.05
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 :-)
georgelikescake
17th May, 2016
5.05
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!
HSP
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.
elizabethp
18th Apr, 2016
This is surprisingly more-ish! I never knew that kale could taste so good. I didn't do the faffy oil bit at the end and I used desiccated coconut rather than fresh, but it made for a delicious supper.
Cait_n
18th Feb, 2016
5.05
I'm a young cook and just starting to dabble with Indian cuisine and this has proved to be a fantastic recipe to start with! I was amazed that I'd created something so tasty! Yet it was so simple! Perfect for a healthy, hearty meal after a long day when I'm not ready to cook a complex recipe! Great for reheating. I am not a fan of rice and this is even perfect on its own or with chapattis.
staceymelia
5th Jan, 2016
5.05
I had this as a main course with rice - I would say it does about 3 portions if you have it this way as it is very filling! I used spinach instead of kale and I also used dessicated coconut. Didn't do the last step, just added a dollop of the yogurt on top. Lovely!

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