Kalette Chana & Coconut




Ready In:

30 mins



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.

Kalette Chana


  • 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 Puree
  • 400g Can Chickpeas, Drained
  • 300ml Vegetable Stock
  • 75g 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)


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.