Kale with chana & coconut

Kale with chana & coconut

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(32 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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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.
sumonelse
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.
belindacaroline
21st Oct, 2015
4.05
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.
katiecakey
29th May, 2015
Really delicious recipe! We had it as a main course with rice & naan bread. Big thumbs up from us!
guywlmorgan
18th May, 2015
4.05
Very tasty and slightly tweaked. I didn't have fresh coconut so substituted coconut cream. I don't keep yoghurt so used soya cream and a dash of lemon juice. Combined with the coconut cream this substituted well for the yoghurt and coconut. A good way to use up a glut of kale (Cavallo Nero in my case).
Littleowl91's picture
Littleowl91
26th Mar, 2015
I had fun tweaking this recipe. I only had about half of the kale in the fridge so subbed in some sweet potato that needed used in bitesize pieces, and also added two chopped tomatoes. I also used creamed coconut instead of fresh grated coconut and added in a teaspoon of tamarind paste (simply because it was in the fridge). It turned out pretty good, I will make it again next time I need to use up some kale.
catie74
26th Mar, 2015
Lovely as a side dish to a meat or prawn curry. Have used spinach instead of kale too

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