Kale With Chana Coconut Recipes

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KALE WITH CHANA & COCONUT



Kale with chana & coconut image

This vegetarian dish, with chickpeas, spiced greens, and yogurt, is halfway between chana masala and saag bhaji - a great side to curries

Provided by Jane Hornby

Categories     Dinner, Main course, Side dish, Supper

Time 30m

Yield Serves 2 as a main, 4 as a side

Number Of Ingredients 16

1 tbsp butter
1 onion , finely chopped
thumb-sized piece ginger , grated
2 heaped tsp cumin seeds
1 tsp turmeric
1 tsp ground coriander
2 tbsp tomato purée
200g kale , large stalks removed, leaves finely shredded
400g can chickpeas , drained
250ml vegetable stock
50g fresh coconut , grated
4 heaped tbsp Greek-style yogurt
1 tbsp mango chutney
1 tbsp vegetable oil
3 garlic cloves , thinly sliced
2 tbsp freeze-dried curry leaves (optional)

Steps:

  • 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 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.

Nutrition Facts : Calories 233 calories, Fat 10 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 7 grams sugar, Fiber 6 grams fiber, Protein 10 grams protein, Sodium 0.8 milligram of sodium

INDIAN KALE WITH CHICKPEAS



Indian Kale with Chickpeas image

This is a delicious way to cook kale if you are running out of ideas, and it goes great with Indian dishes like dal. Make sure not to overcook the greens!

Provided by Lady Laff

Categories     Side Dish     Vegetables     Greens

Time 25m

Yield 4

Number Of Ingredients 11

2 tablespoons olive oil, or as needed
1 onion, finely chopped
1 red chile pepper, seeded and sliced
1 (14 ounce) can chickpeas, drained
1 tablespoon ground cumin
1 teaspoon ground coriander
½ teaspoon ground turmeric
1 pinch ground cinnamon
1 pinch sea salt
1 lemon, zested and juiced
1 cup roughly chopped kale, or more to taste

Steps:

  • Heat oil in a large frying pan or wok over medium-high heat. Add onion and chile pepper; saute until onion is tender, 5 to 7 minutes. Add chickpeas, cumin, coriander, turmeric, cinnamon, and salt; saute for 5 minutes. Pour in a splash of water, followed by lemon zest and juice. Season further to taste if desired.
  • Fold kale into the mixture until just wilted, 3 to 5 minutes. Remove from heat and serve.

Nutrition Facts : Calories 211.7 calories, Carbohydrate 30.9 g, Fat 8.5 g, Fiber 7 g, Protein 6.4 g, SaturatedFat 1.1 g, Sodium 385.8 mg, Sugar 1.8 g

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