Kale with chana & coconut

Kale with chana & coconut

  • Rating: 5 out of 5.45 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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

  • Freezable
  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal233
fat10g
saturates6g
carbs21g
sugars7g
fibre6g
protein10g
salt0.8g
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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 coconut , grated
  • 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

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

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    Rating: 5 out of 5.45 ratings
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