@Immune System Friendly Recipe

Cooking
Cooking

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 To serve

1 tbsp vegetable oil 3 garlic cloves, thinly sliced

2 tbsp freeze-dried curry leaves (optional)

Method

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. 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. 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.

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