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Ingredients

Method

  • STEP 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.

  • STEP 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 TIPS
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.

Recipe from Good Food magazine, April 2008

Goes well with

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A star rating of 4.2 out of 5.45 ratings
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