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 of 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
INGREDIENTS (TO SERVE):
1 Tbsp vegetable oil
3 garlic cloves, thinly sliced
2 Tbsp freeze-dried curry leaves (optional)
1. Heat the butter in a deep frying pan, add the onion, then soften gently for 5 mins.
2. Turn up the heat and add the ginger and spices; fry for 2 mins until fragrant. Stir in the tomato purée.
3. 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.
4. 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.
5. 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.
6. Spoon the oil, garlic and curry leaves over the chickpeas and kale, then finish with the remaining coconut.
For a kale salad to be successful, use very tender kale from Green Goblin and cut it into very thin filaments or chop it very finely (or both). This turned out just divine!
4 cups very finely chopped or slivered curly kale or tender flat kale (about 170 grms on the stem, stemmed and washed in two rinses of water)
2 Tbsp coarsely chopped toasted almonds
1 apple, sweet, like a Fuji, or a sweettart one, like a Gala, cored and cut in 1/4inch dice
30 g sharp Cheddar cheese, cut in 1/4 inch dice
2 Tbsp fresh lemon juice
Salt to taste
1 very small garlic clove, puréed
5 Tbsp extra virgin olive oil
2 Tbsp freshly grated Parmesan
1. Combine the kale, almonds, apple and Cheddar in a large bowl.
2. Whisk together the lemon juice, salt, garlic and olive oil. Add to
the salad, and toss well. Sprinkle the Parmesan over the top,
Advance preparation: This salad benefits from tossing with
the dressing about 15 minutes before you serve it. The kale will
soften in the dressing.
Creamy mashed potatoes with extras built right in
Prep Time: 20 minutes Cooking Time: 40 minutes
Just about as energizing as a cup of coffee with none of the letdown, green juice is an incredibly healthy, invigorating way to start your day. Kale is full of calcium and antioxidants and just about everything else. When juiced with a bit of lemon, apple and ginger and a tiny hit of refreshing mint, it turns into a sort of grassy lemonade. No worries if you don't have a juicer: a blender and a strainer do the trick. Serves one.
5 large leaves of kale, ribs discarded, leaves roughly chopped
1 lemon, zest and pith removed
1 large apple, roughly chopped
A 2.5cm piece of fresh ginger
1 sprig of fresh mint