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

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

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.
2. Turn up the heat and add the ginger and spices; fry for 2 mins until fragrant.
3. Stir in the tomato purée.
4. 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.
5. Mix in the yogurt and chutney, then season to taste – don’t boil once the yogurt has gone in.
6. Remove the pan from the heat, and leave it covered to stay warm.
7. 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.
8. Spoon the oil, garlic and curry leaves over the chickpeas and kale, then finish with the remaining coconut.