Indian spiced greens

Indian spiced greens

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(24 ratings)

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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

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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.

Recipe from Good Food magazine, April 2008

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Comments

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nevilleh's picture
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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!

weeble's picture
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I will use this recipe regularly

iitmari's picture
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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.

food4two's picture
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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.

kathryndonna's picture
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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.

jowalden's picture

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

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