1 tbsp butter
1 onion, finely chopped
1 thumb sized piece of ginger grated
2 heaped tsp cumin seeds
1 tsp each tumeric and 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 coconut, grated
4 heaped tbsp Greek-style yoghurt
1 tbsp mango chutney
1 tbsp vegetable oil
3 cloves garlic, 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, 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 yoghurt and chutney, then season to taste – don’t boil once the yoghurt has gone in. Remove the pan from the heat, and leave it covered to keep 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.