Indian spiced greens
Serves 4
Easy
Prep:
Cook:
This recipe suits any greens you have to hand – from shredded kale to Brussels sprouts. For the less adventurous, less chilli can be used
Skip to ingredients
- 1 tbsp vegetable oil
- 1 tsp cumin seed
- ½ tsp mustard seed
- 4 green chilliesfinely chopped
- large piece fresh root gingergrated
- ½ tsp turmeric
- 500g shredded greens, such as kaleBrussels sprouts, or any other
- 100g pea
- juice 1 lemon
- ½ tsp ground coriander
- small bunch corianderroughly chopped
- 2 tbsp unsweetened desiccated coconut
Nutrition: per serving
- kcal117
- fat7g
- saturates3g
- carbs9g
- sugars6g
- fibre5g
- protein5g
- salt0.03glow
Method
step 1
Heat the oil in a large non-stick pan or wok, sizzle the cumin and mustard seeds for 1 min, then add the chilli, ginger and turmeric. Fry until aromatic, then add the greens, a pinch of salt, a splash of water and the peas.
step 2
Cover the pan and cook for 4-5 mins until the greens have wilted. Add the lemon juice, ground coriander, half the fresh coriander and half the desiccated coconut, then toss everything together. Pile into a serving dish and scatter with the rest of the coconut and coriander.