Kale with chana & coconut

Kale with chana & coconut

By Jane Hornby
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(20 ratings)
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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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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!
jtacon
30th Oct, 2015
5.05
Very easy and very good, the mix of spices and coconut is especially moreish. I didn't bother with the last bit (fried garlic) but did use the yogurt (regular yogurt though). Served with rice and it was enough for the 4 of us.

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