
Nutrition and extra info
- Freezable
- Vegetarian
Nutrition: per serving
- kcal233
- fat10g
- saturates6g
- carbs21g
- sugars7g
- fibre6g
- protein10g
- salt0.8g
Ingredients
- 1 tbsp butter
Butter
butt-errButter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 1 onion, finely chopped
Onion
un-yunOnions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- thumb-sized piece ginger, grated
Ginger
jin-jerMainly 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
term-er-ikTurmeric 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
kay-elA 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
koe-koe-nutA 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
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.
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.
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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