Ingredients
Prep 20 min
Cook 40 min
Serves 4
- 60g virgin coconut oil
- 70g freshly grated coconut
- 12 fresh curry leaves (ie, from 1-2 stems)
- ⅛ tsp caster sugar
- Salt and pepper
- 1 large onion, peeled, halved and thinly sliced (220g net)
- 3 garlic cloves, peeled and crushed
- 2 dried hot red chillies, roughly chopped
- 30g bunch coriander, leaves picked and stalks finely chopped
- 1½ tsp black mustard seeds
- 1 tsp ground turmeric
- 300g jarred chickpeas (drained weight, so from a 450g jar)
- 400g kale, stems removed and leaves roughly torn (250g net)
- 1 x 400ml tin full-fat coconut milk (70%)
- 2 limes – 1 juiced, to get 1 tbsp, the other cut into 4 wedges
Instructions
Put the coconut oil in a medium saute pan for which you have a lid, and set it over a medium-high heat. Once hot, add the fresh coconut and the curry leaves, and fry, stirring occasionally, for about five minutes, until golden. Drain through a small sieve set over a bowl to collect the oil, then transfer the solids to a second small bowl and, while they’re still warm, stir in the sugar and an eighth of a teaspoon of salt.
Return the drained coconut oil to the pan and turn on the heat to medium-high. Once hot, add the onions, garlic, dried chillies and coriander stalks and cook, stirring occasionally, for about 10 minutes, until the onions are lightly browned. Stir in the mustard seeds and turmeric, cook for 30 seconds, until fragrant, then add the chickpeas and fry, stirring occasionally, for five minutes, until they take on some colour. Add the shredded kale in about three batches, stirring to wilt each batch for 90 or so seconds before adding the next. Pour in the coconut milk, add three-quarters of a teaspoon of salt and a good grind of pepper, cover and leave to cook for 10 minutes, until the kale is nicely tender. Take off the heat, and stir in three-quarters of the picked coriander leaves and all the lime juice.
Transfer the kale mix to a large, shallow bowl and top with the remaining coriander leaves and some of the crisp coconut mixture. Serve with the remaining coconut mix and lime wedges alongside.