Indian spiced greens

Indian spiced greens

  • 1
  • 2
  • 3
  • 4
  • 5
(24 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 10 mins Cook: 10 mins

Skill level

Easy

Servings

Serves 4

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

Nutrition and extra info

Additional info

  • Good source of vitamin c & folic acid, 2 of 5-a-day
  • Easily doubled / halved
  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
117
protein
5g
carbs
9g
fat
7g
saturates
3g
fibre
5g
sugar
6g
salt
0.03g

Ingredients

  • 1 tbsp vegetable oil
  • 1 tsp cumin seed
  • ½ tsp mustard seed
  • 4 green chillies, finely chopped
  • large piece fresh root ginger, grated
  • ½ tsp turmeric
  • 500g shredded greens, such as kale, Brussels sprouts, or any other
  • 100g peas
  • juice 1 lemon
  • ½ tsp ground coriander
  • small bunch coriander, roughly chopped
  • 2 tbsp unsweetened desiccated coconut

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  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.
  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 from Good Food magazine, April 2008

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
Sassieluvsfood's picture

This was healthy, delicious, satisfying and exactly what I needed! thank you so much, I am looking forward to making this for lunch many times!

satutatu's picture

Needed a recipe to use up my aging sprouts and this was very tasty. Served with GF spicy root veg casserole and garlic/coriander naan, creme fraiche and GF fragrant mango chutney. Delicious!

sairastarr's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Not as impressed with this as everyone else seems to be. Maybe my cabbage didn't wilt enough. The flavour was too subtle for my taste. Not awful to eat but I won;t be making this again

neeshasihra's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Really like this recipe - Although the next time I make it, I wouldn't add the juice of a whole lemon. I think I would add half and leave the lemon on the table as a condiment for those who like it more cirtusy. Also I think the amount of ginger I added was also slightly too much. I think if I cut back on these two flavours slightly it would be perfect. Will definitely be making again.

wilmamaha's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Wonderful recipe! Used sprouts and as I only had dried red chilli I substituted this for the green chillies. Served with Spicy Roots Casserole - delicious!

saimamajid's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I made this reciepe last night great way to spice up boring greens, I think i will cut down on the chilli next time! ps i didnt have any desiccated coconut so missed that out overall great accompaniment with fish chicken

kevgifford's picture
  • 1
  • 2
  • 3
  • 4
  • 5

A great recipe to make some otherwise bland at times greens more exciting. Was a little nervous putting the desiccated coconut in, but it was great once all mixed in. Will be saving this one!

lizleicester's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Used ordinary green cabbage and mangetout instead of peas. Unfortunately I used a quarter of a home-grown Scotch Bonnet chilli and it was too hot for me (although not for everyone in the family).

emmamarley's picture
  • 1
  • 2
  • 3
  • 4
  • 5

fab recipe, will use again!!!

antoniacarroll's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I love this recipe. Have used savoy cabbage and spring and winter greens. I don't tend to include they peas and used cumin powder at first as didn't have the seeds, but it tasted fantastic.

shelly75's picture
  • 1
  • 2
  • 3
  • 4
  • 5

So delicious, made this last night using spinach and slliced frozen green beans. Added a little more cumin but depends how you like it. Great, easy recipe and adaptable. Family and i really enjoyed it.

amyloureilly's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Brilliant, I hate my greens but this made them delicious. I used brussel sprouts, bok choi and spring onions and left out the peas. Will definitely make this again.

thevictorious1's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I found this a little acidic with the juice of a whole lemon, and found the cocanut got lost in it, I would use juice of half a lemon and add 2 table spoons of coconut milk instead. Stll enjoyed it as it went well with the spiced root vegetable stew, which was sweet and flavoursome.

nibsy117's picture

should i discard the seeds of the green chillis? i am new to cooking and know nothing. thanks

Ruby Sparkle's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Very tasty though too hot for my companion because I used 2 very hot chillies. Ooops. I'll make it again with less heat. A good recipe because of the different combinations of greens you can use.
I served it with the GF chicken biriyani. Both tasty and easy to make.

efuahoshiko's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I've made this twice now, once with turnip greens and once with spinach - delicious both times. Tonight I'm omitting the chilli and I'm going to try it blended into a dip for dip-loving greenophobe children.

dcnatalie's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I am Belgian and have always had my sprouts in the most traditional ways.. loving my veggies and the asian kitchen and spices so this recipe is IT for me! To add some crispy bite, I added some peanuts at the end... mmmmmmore!

tormouse's picture
  • 1
  • 2
  • 3
  • 4
  • 5

What a great way to get your greens! Really flavoursome. Used two types of cabbage - spring greens and January King plus sliced sugar snap peas. Only used half the coconut. Will definitely be making this again.

mwsc11050's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Used kale, cabbage and peas but substituted coconut milk for the desiccated coconut. Delicious.

sueb51's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Made this as per recipe with shredded savoy cabbage and was pleasantly surprised. But I did think it could do with a little extra, so I added a little ground cumin and fenugreek, along with roughly chopped hard boiled eggs and stirred in some natural yogurt for a creamy texture. Now that was good!

Pages

Questions

Tips