Kale with chana & coconut

Kale with chana & coconut

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(44 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


  • 1 tbsp butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 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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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.
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.
18th Feb, 2016
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.
5th Jan, 2016
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!
30th Oct, 2015
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.
29th Oct, 2015
Really nice - chewy kale and chick peas. The last step with the galic and curry leaves seemed a bit unnecessary: did it the first time and the garlic seemed to over-power a bit. Reheated the left overs the next day and it did not diminish without the garlic and curry leaves. Used desiccated coconut instead and had brown rice with it.
21st Oct, 2015
I omitted the last stage, but did instead add some garlic to the pan along with the other ingredients. I also added some garam masala (couple of teaspoons) for more flavour depth. I also used creamed coconut and a fair amount of desiccated coconut to replace the fresh coconut. The sauce in this has a really nice flavour, it is definitely a recipe I will use again, but not with kale. This was only my second time of eating kale, I didn't enjoy it the first time but thought I would try it cooked in a different way.....sadly I still didn't like it and the texture just seems unpleasant. That is a personal issue though, and I will substitute for spinach next time I make it.
29th May, 2015
Really delicious recipe! We had it as a main course with rice & naan bread. Big thumbs up from us!


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