Name: Chana and Kale
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 1 tbsp butter; 1 onion (finely chopped); thumb-sized piece ginger (grated); 2 heaped tsb cumin seeds; 1 tsp turmeric; 1 tsp ground coriander; 2 tbsp tomato purée; 200 g kale (large stalks removed, leaves finely shredded); 400 g can chickpeas (drained); 250 ml vegetable stock; 50 g fresh coconut (grated); 4 heaped tbsp greek yogurt; 1 tbsp mango chutney; 1 tbsp vegetable oil; 3 garlic cloves (thinly sliced); 2 tbsp freeze-dried curry leaves ((optional))

Ingredients
Method

1 tbsp butter
1 onion finely chopped
thumb-sized piece ginger grated
2 heaped tsb cumin seeds
1 tsp turmeric
1 tsp ground coriander
2 tbsp tomato purée
200 g kale large stalks removed, leaves finely shredded
400 g can chickpeas drained
250 ml vegetable stock
50 g fresh coconut grated
4 heaped tbsp greek yogurt
1 tbsp mango chutney

To serve

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 (chana), 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.

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Ingredients

1 tbsp butter
1 onion finely chopped
thumb-sized piece ginger grated
2 heaped tsb cumin seeds
1 tsp turmeric
1 tsp ground coriander
2 tbsp tomato purée
200 g kale large stalks removed, leaves finely shredded
400 g can chickpeas drained
250 ml vegetable stock
50 g fresh coconut grated
4 heaped tbsp greek yogurt
1 tbsp mango chutney

To serve

1 tbsp vegetable oil
3 garlic cloves thinly sliced
2 tbsp freeze-dried curry leaves (optional)

Method

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 (chana), 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.