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
Serves 2 as a main, 4 as a side
1 tbsp butter1 onion, finely choppedthumb-sized piece ginger, grated2 heaped tsp cumin seeds1 tsp turmeric1 tsp ground coriander2 tbsp tomato purée200g kale, large stalks removed, leaves finely shredded400g can chickpeas, drained250ml vegetable stock50g fresh coconut, grated4 heaped tbsp Greek-style yogurt1 tbsp mango chutney
STEP 1Heat 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.STEP 2Add 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.STEP 3Heat 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.
