Abel and Cole: Coconut Kale Saag

Feb 23, 2014 by

Abel and Cole:  Coconut Kale Saag

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I found a great recipe by Isa Chandra Moskowitz, Coconut Chana saag, that I slightly modified and fed to my kids.  Surprisingly, they did not hate the delicious and uber-nutritious meal made from kale and chickpeas; I did bribe them with some TV after dinner if they ate it.  This is surprisingly simple and the wonderful blend of flavours makes the kale taste superb.  The tomatoes mixed with the coconut milk makes the dish incredibly satiating without being too heavy.   As always, all the ingredients are from Abel and Cole.

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Ingredients:

1 cup cooked brown basmati rice

1 onion

2cm fresh shredded ginger

3 gloves garlic, minced

Couple glugs of olive oil

1 lime

2 tbs cumin powder

2 tbs curry powder

1 tin coconut milk

2 tins chick peas (drained and rinsed)

2 400 gram tins tomatoes

2 big handfuls of kale, chopped

 

Method:

Cook the rice ahead of time and have ready.

Use a nice, large frying pan and fill the bottom of the pan with oil and heat.  Add minced garlic and ginger, sauté until soft and cooked.  Add curry and cumin (Isa puts in lots of other amazing spices, but I left them out in hopes of catering to younger palates), squeeze in all the lime juice.  Pour in the tomatoes from the tins, add the chickpeas and let it simmer for 10 minutes.  Add the kale, simmer for 5 minutes and add the tin of coconut milk.

Isa suggests serving with chutney, I added toasted desiccated coconut and sprinkled it on top of the kids portions and that helped sell the chickpeas.

 

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