Kale and Cannellini

An easy and interesting vegetarian dish that can be either a main course served over boiled or fried rice, or noodles, or a tasty side dish for a curry.


2 tblsp cornflour.

2 cups water or vegetable stock.

4-5 pieces dried mango, chopped.

1 large onion, peeled and chopped.

3 cups kale, stems removed, leaves shredded.

1 30x30mm piece ginger, peeled and finely chopped.

2 tsp ground cumin.

1 tsp turmeric.

1 tsp ground coriander.

Salt to taste.

2 tbsp tomato paste.

400g can cannellini beans, drained.

25g butter.

½ cup plain yogurt.

¼ cup olive oil.

4 cloves garlic, peeled and finely chopped.


Beat the cornflour into the water or vegetable stock until dissolved, add the mango pieces to soak and leave for at least 4 hours. Prepare the vegetables and set aside. Mix together the dry spices, the salt and the ginger and set aside. Drain the beans and set aside.


Melt the butter in a wok or sauté pan over a medium flame. Add the onion and fry for 8-10 minutes until beginning to turn brown. Add the ginger and spices and fry for another 1-2 minutes until fragrant and stir in the tomato paste. Add the kale and the beans and the stock mixture, stir through, bring up to a simmer then cover and cook for 10 minutes.

In a separate pan, heat the oil and stir fry the garlic until golden. Set aside. Add the yoghurt to the kale and bean mix and stir through. Cook until reheated, but do not boil. Serve over noodles, or with boiled rice on the side, and garnished with the garlic.

Serves: 2.

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