Kalette Chana & Coconut
Inspired by one of the most popular dishes in Northern India, this dish is sure to become a sure-fire hit. So much so, that you find yourself giving the takeaway a miss and preferring to spend some time in the kitchen rustling up this mouth-watering dish. Which is why we suggest you double the ingredients and then freeze half of it, before you’re tempted to finish it all.
PREP TIME: 30 mins
- 1 Pack Kalettes
- 1 Tbsp Butter
- 1 Large Onion, Finely Chopped
- Thumb-Sized Piece Ginger, Grated
- 2 Heaped Tsp Cumin Seeds
- 1 1/2 Tsp Turmeric
- 1 1/2 Tsp Ground Coriander
- 2 Tbsp Tomato Pur.e
- 400g Can Chickpeas, Drained
- 300ml Vegetable Stock
- 75g Fresh Coconut, Grated
- 4 Heaped Tbsp Greek-Style Yogurt
- 1 Tbsp Mango Chutney
- 1 Tbsp Vegetable Oil
- 3 Garlic Cloves, Thinly Sliced
- 2 Tbsp Freeze-Dried Curry Leaves (Optional)
Wash the Kalettes, separate the leaves and dry thoroughly but gently so as not to bruise the leaves. Gently shred the leaves into fork size pieces.
Heat the butter in a heavy bottomed frying pan, add the onion, then soften gently for 5 mins. Turn up the heat and add the ginger and spices; fry for a further 2 mins until fragrant. Stir in the tomato purée.
Add the shredded Kalettes, chickpeas, stock and two-thirds of the coconut, stir well, then cover the pan. Bring to a simmer and let the Kalette leaves 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.
In a separate pan heat 1 tsp of vegetable oil. 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 Kalettes and chickpeas, then finish with the remaining coconut.