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Ingredients
- 2 3/4 Ounces Absolut Elyx
- 1/2 Ounce fresh lime juice
- 3/4 Ounces Simple syrup
- 2 slices of jalapeno
- 4 basil leaves
Directions
Add jalapenos and basil leaves into the mixing glass. Muddle. Add vodka, lime juice, simple syrup, shake and strain into a martini glass. Garnish with a jalapeno slice.
Recipes
This vegetarian dish, with chickpeas, spiced greens, and yogurt, is halfway between chana masala and saag bhaji - a great side to curries.
INGREDIENTS:
1 Tbsp butter
1 onion, finely chopped
thumb-sized piece of 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
INGREDIENTS (TO SERVE):
1 Tbsp vegetable oil
3 garlic cloves, thinly sliced
2 Tbsp freeze-dried curry leaves (optional)
1. Heat the butter in a deep frying pan, add the onion, then soften gently for 5 mins.
2. Turn up the heat and add the ginger and spices fry for 2 mins until fragrant. Stir in the tomato purée.
3. Add the kale, chickpeas, stock and two-thirds of the coconut, stir well, then cover the pan. Bring to a simmer and let the kale steam for 10 mins until very well wilted.
4. 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.
5. Heat the oil in a small saucepan. 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.
6. Spoon the oil, garlic and curry leaves over the chickpeas and kale, then finish with the remaining coconut.
SOURCE: https://www.bbcgoodfood.com/recipes/kale-chana-coconut
June 09, 2019
Recipes
This vegetarian dish, with chickpeas, spiced greens, and yogurt, is halfway between chana masala and saag bhaji - a great side to curries.
INGREDIENTS:
1 Tbsp butter
1 onion, finely chopped
thumb-sized piece of 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
INGREDIENTS (TO SERVE):
1 Tbsp vegetable oil
3 garlic cloves, thinly sliced
2 Tbsp freeze-dried curry leaves (optional)
1. Heat the butter in a deep frying pan, add the onion, then soften gently for 5 mins.
2. Turn up the heat and add the ginger and spices fry for 2 mins until fragrant. Stir in the tomato purée.
3. Add the kale, chickpeas, stock and two-thirds of the coconut, stir well, then cover the pan. Bring to a simmer and let the kale steam for 10 mins until very well wilted.
4. 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.
5. Heat the oil in a small saucepan. 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.
6. Spoon the oil, garlic and curry leaves over the chickpeas and kale, then finish with the remaining coconut.
SOURCE: https://www.bbcgoodfood.com/recipes/kale-chana-coconut
June 09, 2019
Recipes
This vegetarian dish, with chickpeas, spiced greens, and yogurt, is halfway between chana masala and saag bhaji - a great side to curries.
INGREDIENTS:
1 Tbsp butter
1 onion, finely chopped
thumb-sized piece of 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
INGREDIENTS (TO SERVE):
1 Tbsp vegetable oil
3 garlic cloves, thinly sliced
2 Tbsp freeze-dried curry leaves (optional)
1. Heat the butter in a deep frying pan, add the onion, then soften gently for 5 mins.
2. Turn up the heat and add the ginger and spices fry for 2 mins until fragrant. Stir in the tomato purée.
3. Add the kale, chickpeas, stock and two-thirds of the coconut, stir well, then cover the pan. Bring to a simmer and let the kale steam for 10 mins until very well wilted.
4. 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.
5. Heat the oil in a small saucepan. 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.
6. Spoon the oil, garlic and curry leaves over the chickpeas and kale, then finish with the remaining coconut.
SOURCE: https://www.bbcgoodfood.com/recipes/kale-chana-coconut
June 09, 2019
Recipes
This vegetarian dish, with chickpeas, spiced greens, and yogurt, is halfway between chana masala and saag bhaji - a great side to curries.
INGREDIENTS:
1 Tbsp butter
1 onion, finely chopped
thumb-sized piece of 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
INGREDIENTS (TO SERVE):
1 Tbsp vegetable oil
3 garlic cloves, thinly sliced
2 Tbsp freeze-dried curry leaves (optional)
1. Heat the butter in a deep frying pan, add the onion, then soften gently for 5 mins.
2. Turn up the heat and add the ginger and spices fry for 2 mins until fragrant. Stir in the tomato purée.
3. Add the kale, chickpeas, stock and two-thirds of the coconut, stir well, then cover the pan. Bring to a simmer and let the kale steam for 10 mins until very well wilted.
4. 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.
5. Heat the oil in a small saucepan. 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.
6. Spoon the oil, garlic and curry leaves over the chickpeas and kale, then finish with the remaining coconut.
SOURCE: https://www.bbcgoodfood.com/recipes/kale-chana-coconut
June 09, 2019
Recipes
This vegetarian dish, with chickpeas, spiced greens, and yogurt, is halfway between chana masala and saag bhaji - a great side to curries.
INGREDIENTS:
1 Tbsp butter
1 onion, finely chopped
thumb-sized piece of 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
INGREDIENTS (TO SERVE):
1 Tbsp vegetable oil
3 garlic cloves, thinly sliced
2 Tbsp freeze-dried curry leaves (optional)
1. Heat the butter in a deep frying pan, add the onion, then soften gently for 5 mins.
2. Turn up the heat and add the ginger and spices fry for 2 mins until fragrant. Stir in the tomato purée.
3. Add the kale, chickpeas, stock and two-thirds of the coconut, stir well, then cover the pan. Bring to a simmer and let the kale steam for 10 mins until very well wilted.
4. 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.
5. Heat the oil in a small saucepan. 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.
6. Spoon the oil, garlic and curry leaves over the chickpeas and kale, then finish with the remaining coconut.
SOURCE: https://www.bbcgoodfood.com/recipes/kale-chana-coconut
June 09, 2019
Recipes
This vegetarian dish, with chickpeas, spiced greens, and yogurt, is halfway between chana masala and saag bhaji - a great side to curries.
INGREDIENTS:
1 Tbsp butter
1 onion, finely chopped
thumb-sized piece of 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
INGREDIENTS (TO SERVE):
1 Tbsp vegetable oil
3 garlic cloves, thinly sliced
2 Tbsp freeze-dried curry leaves (optional)
1. Heat the butter in a deep frying pan, add the onion, then soften gently for 5 mins.
2. Turn up the heat and add the ginger and spices fry for 2 mins until fragrant. Stir in the tomato purée.
3. Add the kale, chickpeas, stock and two-thirds of the coconut, stir well, then cover the pan. Bring to a simmer and let the kale steam for 10 mins until very well wilted.
4. 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.
5. Heat the oil in a small saucepan. 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.
6. Spoon the oil, garlic and curry leaves over the chickpeas and kale, then finish with the remaining coconut.
SOURCE: https://www.bbcgoodfood.com/recipes/kale-chana-coconut
June 09, 2019
Recipes
This vegetarian dish, with chickpeas, spiced greens, and yogurt, is halfway between chana masala and saag bhaji - a great side to curries.
INGREDIENTS:
1 Tbsp butter
1 onion, finely chopped
thumb-sized piece of 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
INGREDIENTS (TO SERVE):
1 Tbsp vegetable oil
3 garlic cloves, thinly sliced
2 Tbsp freeze-dried curry leaves (optional)
1. Heat the butter in a deep frying pan, add the onion, then soften gently for 5 mins.
2. Turn up the heat and add the ginger and spices fry for 2 mins until fragrant. Stir in the tomato purée.
3. Add the kale, chickpeas, stock and two-thirds of the coconut, stir well, then cover the pan. Bring to a simmer and let the kale steam for 10 mins until very well wilted.
4. 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.
5. Heat the oil in a small saucepan. 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.
6. Spoon the oil, garlic and curry leaves over the chickpeas and kale, then finish with the remaining coconut.
SOURCE: https://www.bbcgoodfood.com/recipes/kale-chana-coconut
June 09, 2019
Recipes
This vegetarian dish, with chickpeas, spiced greens, and yogurt, is halfway between chana masala and saag bhaji - a great side to curries.
INGREDIENTS:
1 Tbsp butter
1 onion, finely chopped
thumb-sized piece of 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
INGREDIENTS (TO SERVE):
1 Tbsp vegetable oil
3 garlic cloves, thinly sliced
2 Tbsp freeze-dried curry leaves (optional)
1. Heat the butter in a deep frying pan, add the onion, then soften gently for 5 mins.
2. Turn up the heat and add the ginger and spices fry for 2 mins until fragrant. Stir in the tomato purée.
3. Add the kale, chickpeas, stock and two-thirds of the coconut, stir well, then cover the pan. Bring to a simmer and let the kale steam for 10 mins until very well wilted.
4. 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.
5. Heat the oil in a small saucepan. 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.
6. Spoon the oil, garlic and curry leaves over the chickpeas and kale, then finish with the remaining coconut.
SOURCE: https://www.bbcgoodfood.com/recipes/kale-chana-coconut
June 09, 2019
Recipes
This vegetarian dish, with chickpeas, spiced greens, and yogurt, is halfway between chana masala and saag bhaji - a great side to curries.
INGREDIENTS:
1 Tbsp butter
1 onion, finely chopped
thumb-sized piece of 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
INGREDIENTS (TO SERVE):
1 Tbsp vegetable oil
3 garlic cloves, thinly sliced
2 Tbsp freeze-dried curry leaves (optional)
1. Heat the butter in a deep frying pan, add the onion, then soften gently for 5 mins.
2. Turn up the heat and add the ginger and spices fry for 2 mins until fragrant. Stir in the tomato purée.
3. Add the kale, chickpeas, stock and two-thirds of the coconut, stir well, then cover the pan. Bring to a simmer and let the kale steam for 10 mins until very well wilted.
4. 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.
5. Heat the oil in a small saucepan. 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.
6. Spoon the oil, garlic and curry leaves over the chickpeas and kale, then finish with the remaining coconut.
SOURCE: https://www.bbcgoodfood.com/recipes/kale-chana-coconut
June 09, 2019
Recipes
This vegetarian dish, with chickpeas, spiced greens, and yogurt, is halfway between chana masala and saag bhaji - a great side to curries.
INGREDIENTS:
1 Tbsp butter
1 onion, finely chopped
thumb-sized piece of 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
INGREDIENTS (TO SERVE):
1 Tbsp vegetable oil
3 garlic cloves, thinly sliced
2 Tbsp freeze-dried curry leaves (optional)
1. Heat the butter in a deep frying pan, add the onion, then soften gently for 5 mins.
2. Turn up the heat and add the ginger and spices fry for 2 mins until fragrant. Stir in the tomato purée.
3. Add the kale, chickpeas, stock and two-thirds of the coconut, stir well, then cover the pan. Bring to a simmer and let the kale steam for 10 mins until very well wilted.
4. 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.
5. Heat the oil in a small saucepan. 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.
6. Spoon the oil, garlic and curry leaves over the chickpeas and kale, then finish with the remaining coconut.
SOURCE: https://www.bbcgoodfood.com/recipes/kale-chana-coconut
