Tandoori roast chicken
Serve this Indian spiced bird with rice, potatoes and vegetables for an alternative roast dinner
Kale with chana & coconut
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2 as a main, 4 as a side
Skip to ingredients
- 1 tbsp butter
- 1 onionfinely chopped
- thumb-sized piece gingergrated
- 2 heaped tsp cumin seeds
- 1 tsp turmeric
- 1 tsp ground coriander
- 2 tbsp tomato purée
- 200g kalelarge stalks removed, leaves finely shredded
- 400g can chickpeasdrained
- 250ml vegetable stock
- 50g fresh coconutgrated
- 4 heaped tbsp Greek-style yogurt
- 1 tbsp mango chutney
To serve
- 1 tbsp vegetable oil
- 3 garlic clovesthinly sliced
- 2 tbsp freeze-dried curry leaves(optional)
Nutrition: per serving
- kcal233
- fat10g
- saturates6g
- carbs21g
- sugars7g
- fibre6g
- protein10g
- salt0.8g
Method
step 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.
step 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.
step 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.
