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Indian spiced greens

Indian spiced greens

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(26 ratings)

Prep: 10 mins Cook: 10 mins

Easy

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

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

Nutrition per serving

  • kcalories117
  • fat7g
  • saturates3g
  • carbs9g
  • sugars6g
  • fibre5g
  • protein5g
  • salt0.03g
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Ingredients

  • 1 tbsp vegetable oil
  • 1 tsp cumin seed
  • ½ tsp mustard seed
  • 4 green chillies, finely chopped
  • large piece fresh root ginger, grated

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • ½ tsp turmeric
  • 500g shredded greens, such as kale, Brussels sprouts, or any other

    Kale

    kay-el

    A member of the cabbage family, kale comes in two forms: kale, which has smooth leaves, and…

  • 100g pea

    Peas

    p-ees

    A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…

  • juice 1 lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • ½ tsp ground coriander
  • small bunch coriander, roughly chopped
  • 2 tbsp unsweetened desiccated coconut

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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.

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Comments (28)

daubergine's picture
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This is lovely! Made it with a bag of kale and some sliced broccoli & green pepper that needed using, plus half an onion. Didn't have fresh coriander - who does?! And red chilli from a jar, instead of fresh green. Only used one big wedge of lemon, seemed plenty.
It's a fast day (5:2) so had it with an Aloo gobi saag that was in the freezer - I do find spicy meals make you feel you're eating more - and it was perfect for a total of only about 300 cals each.

celinar_'s picture

Delicious made with half spinach, half kale and served with yogurt and homemade chutney on the side. This is a keeper.

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
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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
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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
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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
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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
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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
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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
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fab recipe, will use again!!!

antoniacarroll's picture
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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
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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
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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
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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

Lemonyginger's picture
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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
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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
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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
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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.

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