Kale with Chana & Coconut

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

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

subheading: To serve:

1 tbsp vegetable oil

3 garlic cloves, thinly sliced

2 tbsp freeze-dried curry leaves (optional)

Directions at bbcgoodfood.com

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