Chana and Kale


Chana and Kale

Servings 4 people


  • 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.