Indian spiced greens

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Results 1-20

• Gogojojo

  08 May 2008

  Gogojojo commented on this recipe

  Great way to eat cabbage without that "boiled and boring" or "steamed and squeaky" factor.

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• Kathryn

  26 July 2008

  Kathryn rated and commented on this recipe

  

  Fantastic! Even those who claim to hate greens loved it and came back for more. Went really well with spice rubbed lamb chops, chicken marinated in yoghurt and pillau rice.

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• Claire

  19 October 2008

  Claire rated and commented on this recipe

  

  This was very tasty. I tried it the first time with the Kale and peas served with chicken thighs cooked in a think Indian yogurt sauce. It was delicious and me and my boyfriend ate the whole pack of Kale with the meal. Kale has never tasted so interesting. I recently made the recipe with some swiss chard I had left over, which can be quite bitter. But it went so well with this recipe and the sweet coconut was excellent against the bitter leaves. Top recipe for making greens more interesting.

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• iitu

  29 December 2008

  iitu rated and commented on this recipe

  

  Very tasty - made with brussels sprouts and served with a Turkey vindaloo (a novel way to use up Christmas leftover ingredients!). On reflection I should have taken the seeds out of the chillies as it was slightly too hot for us. Will definitely make this again with kale or other greens.

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• weeble cooks

  04 October 2009

  weeble cooks rated and commented on this recipe

  

  I will use this recipe regularly

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• sline88

  21 April 2010

  sline88 rated this recipe

  

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• Chez Nev

  23 June 2010

  Chez Nev rated and commented on this recipe

  

  This drew together several random ingredients to make a tasty meal - I had leftover pork and half a green cabbage from a sunday roast, and a packet of flour tortillas leftover from enchiladas. My husband and I followed this recipe, added chopped prok, and then put this mixture into the tortillas along with a bit of creme fraiche and mango chutney - it was very nice!

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• sueb

  07 September 2010

  sueb rated and commented on this recipe

  

  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!

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• Mags Wallace

  02 November 2010

  Mags Wallace rated and commented on this recipe

  

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

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• Toria

  30 November 2010

  Toria rated and commented on this recipe

  

  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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• nats

  07 April 2011

  nats rated and commented on this recipe

  

  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!

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• ef

  02 May 2011

  ef rated and commented on this recipe

  

  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.

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• Cinders

  23 May 2011

  Cinders rated and commented on this recipe

  

  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.

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• katy shillingford

  21 July 2011

  katy shillingford commented on this recipe

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

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• Victoria Cable

  26 September 2011

  Victoria Cable rated and commented on this recipe

  

  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.

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• amyloureilly

  03 October 2011

  amyloureilly commented on this recipe

  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.

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• amyloureilly

  03 October 2011

  amyloureilly rated this recipe

  

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• Shelly

  19 October 2011

  Shelly rated and commented on this recipe

  

  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.

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• antofanto

  03 January 2012

  antofanto rated and commented on this recipe

  

  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.

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• Emma

  30 January 2012

  Emma rated and commented on this recipe

  

  fab recipe, will use again!!!

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Ingredients

• 1 tbsp vegetable oil
• 1 tsp cumin seeds
• ½ tsp mustard seeds
• 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

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 10 mins

Cook 10 mins

Vegetarian

Good source of vitamin C & folic acid, 2 of 5-a-day

Ingredients

• 1 tbsp vegetable oil
• 1 tsp cumin seeds
• ½ tsp mustard seeds
• 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

Per serving

117 kcalories, protein 5g, carbohydrate 9g, fat 7 g, saturated fat 3g, fibre 5g, sugar 6g, salt 0.03 g

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