This vegetarian dish, with chickpeas, spiced greens, and yogurt, is halfway between chana masala and saag bhaji – a great side to curries
Prep: 10 mins
Cook: 20 mins
Easily serves 2 as a main, 4 as a side
- 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)
- 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.