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