Kale with chana & coconut

• butter↗1 tbsp tbsp
• onion↗1

  finely chopped

• ginger↗thumb-sized piece

  grated

• cumin seeds↗2 heaped tsp

  2 heaped tsp

• turmeric↗1 tsp

  1 tsp

• ground coriander↗1 tsp

  1 tsp

• tomato purée↗2 tbsp

  2 tbsp

• kale↗200g g

  large stalks removed, leaves finely shredded

• can chickpeas↗400g g

  drained

• vegetable stock↗250ml ml
• fresh coconut50g g

  grated

• Greek-style yogurt↗4 heaped tbsp

  4 heaped tbsp

• mango chutney1 tbsp

  1 tbsp

• vegetable oil↗1 tbsp

  1 tbsp

• garlic cloves↗3

  thinly sliced

• freeze-dried curry leaves↗2 tbsp

  (optional)

Step-by-step instructions

1. 1

   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.

2. 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 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.

3. 3

   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.