Kale with chana & coconut

Kale with chana & coconut

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(44 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

Ingredients

  • 1 tbsp butter
    Butter

    Butter

    butt-err

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

  • 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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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
crowland8879
28th Jan, 2015
5.05
Yummy and simple. What's not to like? Couldn't find any fresh coconut grated and couldn't be bothered messing around with a whole coconut for the quantity needed so bought a snack-pack of cubed coconut and sliced it thinly, worked fine. Added a bit more stock & yogurt as otherwise I don't think there would have been much sauce at all.
babsfazekas
25th Jan, 2015
5.05
Fast and tasty. To make it even easier (especially on the clean-up), I added the garlic along with the ginger and skipped the last step. Great combo of spices, very flavourful while not too spicy. Served it with lots of whole meal pita for mopping up the sauces, no rice needed.
Phanncy
20th Jan, 2015
This is really good. I didn't have any fresh coconut or curry leaves but it was delicious without. My husband also enjoyed it and he generally prefers meat in a curry. We had it without rice but with a naan.

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