Indian spiced greens

Indian spiced greens

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(39 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…

  • 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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4th Dec, 2019
A bit too lemony for me. Otherwise it was OK.
15th Jul, 2019
I used spring greens and it was delicious
21st Jan, 2017
This is really really good! I used cabbage, coconut oil, and only 1 chilli ! I will definitely make it again and try it with different greens!
nattorama's picture
5th Jan, 2017
I didn't have mustard seeds or dessicated coconut in but it was still delicious. Served on the side of a veg biryani for even more veggie goodness!
25th Sep, 2016
I found it didn't have much flavour
22nd Jan, 2015
This is lovely! Made it with a bag of kale and some sliced broccoli & green pepper that needed using, plus half an onion. Didn't have fresh coriander - who does?! And red chilli from a jar, instead of fresh green. Only used one big wedge of lemon, seemed plenty. It's a fast day (5:2) so had it with an Aloo gobi saag that was in the freezer - I do find spicy meals make you feel you're eating more - and it was perfect for a total of only about 300 cals each.
7th Jan, 2015
Delicious made with half spinach, half kale and served with yogurt and homemade chutney on the side. This is a keeper.
9th Feb, 2014
This was healthy, delicious, satisfying and exactly what I needed! thank you so much, I am looking forward to making this for lunch many times!
19th Nov, 2013
Needed a recipe to use up my aging sprouts and this was very tasty. Served with GF spicy root veg casserole and garlic/coriander naan, creme fraiche and GF fragrant mango chutney. Delicious!
11th Apr, 2013
Not as impressed with this as everyone else seems to be. Maybe my cabbage didn't wilt enough. The flavour was too subtle for my taste. Not awful to eat but I won;t be making this again


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