We are now in the season what is traditionally know Ayurvedically as Kapha, the Winter season!! Colds, coughs and all types of viruses are prevalent this time of year which is all the more reason to take care of ourselves and nourish our bodies.
With this in mind, I have come across this lovely recipe which I gave a whirl last night and thought I’d share it with you. Its Kale with Chana & Coconut. It serves 2 people as a main course or 4 as a starter. For those of you who are calorie conscious, it’s 233 calories and you can freeze it too!! For those of you who are meat eaters, it makes an excellent side dish to your main meal. It’s not too spicy or hot and is highly nutritious!
According to Mind Body Green, Kale is the “queen of greens” and a nutritional powerhouse!! It’s high in iron, Vitamin K, A, C and calcium. Kale is filled with antioxidants, it’s an anti-inflammatory, so its great for fighting against arthritis, asthma and autoimmune disorders. Its also great for cardiovascular support and its an excellent detox food!
So here is the recipe:
1 tbsp. butter,
1 onion sliced and cut up
ginger (thumb sized) sliced
2 heaped tsp of cumin seeds
1 tsp turmeric
1 tsp ground coriander
200 g Kale with storks removed and cut into strips
2 tbls tomato puree
1 can of chickpeas drained
250ml vegetable stock
50g fresh coconut grated
4 heaped tbls greek-style yogurt
1tbsp mango chutney
To serve: 1 tbls vegetable oil, 3 sliced garlic cloves and some dry curry leaves.
Method
- Heat the butter in a deep frying pan and add the onion, cook until soft. Turn up the heat and add the ginger and spices and fry for 2 minutes, then add the tomato puree.
- Add the kale, chickpeas, stock and two thirds of the coconut, stir well, then cover the pot and simmer on a low heat for 10 minutes. Season to taste and add the chutney and yogurt.
- Heat the oil in a small saucepan, when its hot, add the garlic and curry leaves. Spoon oil over the dish along with the remainder of the coconut.
Enjoy with friends, Namaste.
