Name: Indian spiced greens
Cook time: 10 min
Total time: 20 min
Yield: 4
Cuisine: Indian
Ingredients: 1 tbsp vegetable oil; 1 tsp cumin seed; ½ tsp mustard seed; 4 green chillies finely chopped; large piece of ginger grated; ½ tsp turmeric; 500g shredded greens such as kale, brussels sprouts, or any other; 100g pea; 1 lemon juiced; ½ tsp ground coriander; small bunch of fresh coriander roughly chopped; 2 tbsp unsweetened desiccated coconut

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Indian spiced greens

Indian spiced greens

Barney Desmazery

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Serves 4

Easy

Prep: 10 mins

Cook: 10 mins

A star rating of 4.1 out of 5.53 ratingsRate

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This recipe suits any greens you have to hand – from shredded kale to brussels sprouts. For the less adventurous, less chilli can be used

Easily doubled

Easily halved

Freezable (Good source of vitamin c & folic acid, 2 of 5-a-day)

Vegetarian

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Alternatives

Complete the dish

Showing items 1 to 3 of 3

Indian spice box chicken

A star rating of 4.7 out of 5.68 ratings

Ingredients

Nutrition

Units:

MetricUS

1 tbsp vegetable oil
1 tsp cumin seed
½ tsp mustard seed
4 green chillies

finely chopped
large piece of ginger

grated
½ tsp turmeric
500g shredded greens

such as kale, brussels sprouts, or any other
100g pea
1 lemon

juiced
½ tsp ground coriander
small bunch of fresh coriander

roughly chopped
2 tbsp unsweetened desiccated coconut

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Nutrition: per serving

kcal117
fat7g
saturates3g
carbs9g
sugars6g
fibre5g
protein5g
salt0.03g

low

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.

RECIPE TIPS

WHY NOT TRY...

Cooking down shredded cabbage or greens with a large pinch of sugar and a splash of white wine vinegar, for a quick sweet-and-sour, lightly pickled side dish.

Recipe from Good Food magazine, April 2008

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A star rating of 4.1 out of 5.53 ratings

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