Kale with chana & coconut

This recipe is a hybrid of two side dishes, chana (chickpea) masala and saag bhaji – spiced greens topped with sizzled garlic.

SERVES 2 as a main, 4 as a side PREP 10 mins COOK 20 mins EASY V

1 tbsp butter

1 onion, finely chopped thumb-sized piece ginger, grated 2 heaped tsp cumin seeds

1 tsp each turmeric and 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 for the sizzled garlic

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 and soften gently for 5 mins, then turn up the heat and add the ginger and spices. Fry for 2 mins until fragrant, then stir in the tomato purée.

2 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 well wilted. Mix in the yogurt and chutney, then season to taste – be careful not to let the curry boil. Take the pan off the heat, then cover it to keep it warm.

3 Heat the oil in a saucepan, then add the garlic (and curry leaves, if using) and sizzle for 30 secs-1 min until the garlic begins to colour. Spoon the oil, garlic and curry leaves over the chickpeas and kale, then finish with the remaining coconut.

GOOD TO KNOW fibre • vit c • 2 of 5-a-day

PER SERVING 233 kcals • fat 10g • saturates 6g • carbs 21g • sugars 7g • fibre 6g • protein 10g • salt 0.8g