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Indian spiced greens

Indian spiced greens

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A star rating of 4.2 out of 5.43 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • 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

  • Easily doubled
  • Easily halved
  • Freezable (Good source of vitamin c & folic acid, 2 of 5-a-day)
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal117
fat7g
saturates3g
carbs9g
sugars6g
fibre5g
protein5g
low insalt0.03g
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Ingredients

  • 1 tbsp vegetable oil
  • 1 tsp cumin seed
  • ½ tsp mustard seed
  • 4 green chillies , finely chopped
  • large piece fresh root ginger , grated
  • ½ tsp turmeric
  • 500g shredded greens, such as kale , Brussels sprouts, or any other
  • 100g pea
  • juice 1 lemon
  • ½ tsp ground coriander
  • small bunch coriander , roughly chopped
  • 2 tbsp unsweetened desiccated coconut

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.

Goes well with

Recipe from Good Food magazine, April 2008

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Overall rating

A star rating of 4.2 out of 5.43 ratings
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