KALE WITH CHANA & COCONUT

Kale with chana & coconut image

This vegetarian dish, with chickpeas, spiced greens, and yogurt, is halfway between chana masala and saag bhaji - a great side to curries

Provided by Jane Hornby

Categories Dinner, Main course, Side dish, Supper

Time 30m

Yield Serves 2 as a main, 4 as a side

Number Of Ingredients 16

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Ingredients

1 tbsp butter
1 onion , finely chopped
thumb-sized piece ginger , grated
2 heaped tsp cumin seeds
1 tsp turmeric
1 tsp ground coriander
2 tbsp tomato purée
200g kale , large stalks removed, leaves finely shredded
400g can chickpeas , drained
250ml vegetable stock
50g fresh coconut , grated
4 heaped tbsp Greek-style yogurt
1 tbsp mango chutney
1 tbsp vegetable oil
3 garlic cloves , thinly sliced
2 tbsp freeze-dried curry leaves (optional)

Steps:

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.

Nutrition Facts : Calories 233 calories, Fat 10 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 7 grams sugar, Fiber 6 grams fiber, Protein 10 grams protein, Sodium 0.8 milligram of sodium