Source: BBC Good Food | Serves: 4 | Time: 30 min
Changes: used vegan butter; replaced Greek yogurt with coconut yogurt; skipped curry leaves.
Ingredients
1 tbsp vegan butter
1 onion, finely chopped
2 heaped tsp cumin seeds
1 tsp turmeric
1 tsp ground coriander
1 tsp allspice
2 tbsp tomato paste
1 bunch #kale, large stalks removed, leaves finely shredded
1 can #chickpeas, drained
1 cup vegetable stock (homemade to reduce sodium)
1/4 cup grated coconut
4 heaped tbsp plain unsweetened coconut yogurt
1 tbsp mango chutney (I used Stonewall Kitchen brand)
To Serve
1 tbsp vegetable oil
3 cloves garlic, minced
Instructions
Heat the vegan butter in a deep frying pan, add the onion, then soften gently for 5 mins. Turn up the heat and add the spices; fry for 2 mins until fragrant. Stir in the tomato paste.
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 coconut 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.
Heat the oil in a small saucepan. When it's hot, add the garlic and sizzle for 30 secs-1 min until the garlic begins to turn golden. Spoon the oil and garlic over the chickpeas and kale, then finish with the remaining coconut. Add a dash of lime juice if you'd like.