Indian spiced greens

Prep: 10 mins Cook: 10 mins


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

  • kcal117
  • fat7g
  • saturates3g
  • carbs9g
  • sugars6g
  • fibre5g
  • protein5g
  • salt0.03g
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  • 1 tbsp vegetable oil
  • 1 tsp cumin seed
  • ½ tsp mustard seed
  • 4 green chillies, finely chopped
  • large piece fresh root ginger, grated



    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



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

  • 100g pea



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

  • juice 1 lemon



    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


  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 (29)

tormouse's picture

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

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

sueb51's picture

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!

nevilleh's picture

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

I will use this recipe regularly

iitmari's picture

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

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

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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