Immune-friendly recipe for 2 as a main, 4 as a side people, takes only 20 mins; recipe has butter, onion, ginger, cumin seed, turmeric, ground coriander, tomato puree, kale, chickpea, vegetable stock, coconut, greek-style yogurt, mango chutney, vegetable oil, garlic clove and curry leaf.
Kale with chana & coconut
Course: Immune-friendly
Servings
2 as a main, 4 as a side
servings
Prep time
10 mins
Ingredients
- Turmeric: 1 tsp turmeric
- Vegetable Oil: 1 tbsp vegetable oil
- Garlic Clove: 3 garlic cloves, thinly sliced
- Onion: 1 onion, finely chopped
- Vegetable Stock: 250ml vegetable stock
- Chickpea: 400g can chickpeas, drained
- Butter: 1 tbsp butter
- Mango Chutney: 1 tbsp mango chutney
- Kale: 200g kale, large stalks removed, leaves finely shredded
- Tomato Puree: 2 tbsp tomato puree
- Ginger: thumb-sized piece ginger, grated
- Cumin Seed: 2 heaped tsp cumin seeds
- Greek Style Yogurt: 4 heaped tbsp Greek-style yogurt
- Ground Coriander: 1 tsp ground coriander
- Curry Leaf: 2 tbsp freeze-dried curry leaves (optional)
- Coconut: 50g fresh coconut, grated
Directions
- 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 puree.
- 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.
