Indian spiced greens

Indian spiced greens

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(28 ratings)

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



    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


  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, questions and tips

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26th Jan, 2013
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
27th Nov, 2012
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!
8th Aug, 2012
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).
30th Jan, 2012
fab recipe, will use again!!!
3rd Jan, 2012
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.
19th Oct, 2011
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.
3rd Oct, 2011
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.
26th Sep, 2011
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.
21st Jul, 2011
should i discard the seeds of the green chillis? i am new to cooking and know nothing. thanks
23rd May, 2011
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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