- 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
Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…
- 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
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.
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.
Why not try...
Cooking down shredded cabbage or greens with a large pinch of sugar and a splash of white wine vinegar, for a quick sweet-and-sour, lightly pickled side dish.