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Ramadan Recipes: Kale with Chana and Coconut

Discover nutritious Iftar and Suhoor recipes and prepare easy-to-make dishes for your Ramazan feast.

  • Publish date: Friday، 24 November 2023
Ramadan Recipes: Kale with Chana and Coconut

Kale with Chana and Coconut is a flavorful Ramadan recipe. This easy-to-make vegetarian dish combines chickpeas, spiced greens, and creamy yogurt. It's a perfect blend, resembling the rich flavors of chana masala and saag bhaji, making it an ideal side dish to complement various curries.

It brings together the goodness of kale, the heartiness of chickpeas, and the creaminess of coconut, offering a delightful balance of textures and flavors. Whether enjoyed as a side or a main dish, this recipe adds a delicious twist to traditional Ramadan meals.

This article was previously published on UAE Moments.To see the original article, click here

  • Ingredients

    • 10 Minutes
    • 4 Serving
    • 233 Calories
Kale with Chana and Coconut
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
To serve
1 tbsp vegetable oil
3 garlic cloves, thinly sliced
2 tbsp freeze-dried curry leaves (optional)
  • Method & Directions

    • 20 Minutes
  1. Saute Aromatic Spices for Rich Flavor
    تم نسخ الرابط
    Melt butter in a deep frying pan. Sauté onions gently for 5 mins until soft. Increase heat, add ginger, and aromatic spices for 2 mins until fragrant. Incorporate tomato purée.
  2. Create Nourishing Kale and Chickpea Mix
    تم نسخ الرابط
    Combine kale, chickpeas, stock, and most of the coconut. Stir well, cover, and simmer for 10 mins until kale wilts. Add yogurt and chutney, season to taste, avoiding boiling after adding yogurt. Keep warm covered off the heat.
  3. Elevate with Sizzling Garlic and Curry Leaves
    تم نسخ الرابط
    Heat oil in a small saucepan. Add garlic (and optional curry leaves), sizzle for 30 secs to 1 min until golden. Drizzle the garlic-infused oil over the chickpeas and kale. Finish with the remaining coconut for a tantalizing Ramadan dish.
  • Nutrition Facts

Calories 233
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