This vegetarian dish makes a great side to curries.

Serves 2 as a main or 4 as a side dish


1 tbsp butter

i onion finely chopped

Thumb sized piece of fresh ginger, grated

2 heaped tsp cumin seeds

1 tsp tumeric

1 tsp ground coriander

2 tbsp tomato puree

200g kale, finely shredded

400g can chickpeas, drained

250ml vegetable stock

50g fresh coconut, grated

4 heaped tbsp greek style yogurt

1 tbsp mango chutney

1. Heat the butter in a large frying pan and fry the onion until soft. Increase the heat and add the ginger and spices, fry for 2 minutes until fragrant. Add the tomato puree.

2. Add the kale, chickpeas, stock and 2/3 coconut, stir well then cover with a lid. Bring to a simmer and let the kale steam for 10 minutes until well wilted. Mix in the yogurt and chutney, remove from the heat and serve.

Source: BBC Good Food