Indian spiced greens

Indian spiced greens

  • Rating: 4 out of 5.39 ratings
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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

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

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    Overall rating

    Rating: 4 out of 5.39 ratings
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