Indian spiced greens
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 1 tbsp vegetable oil
- 1 tsp cumin seed
- ½ tsp mustard seed
- 4 green chilliesfinely chopped
- large piece of gingergrated
- ½ tsp turmeric
- 500g shredded greenssuch as kale, brussels sprouts, or any other
- 100g pea
- 1 lemonjuiced
- ½ tsp ground coriander
- small bunch of fresh corianderroughly chopped
- 2 tbsp unsweetened desiccated coconut
Nutrition: per serving
- kcal117
- fat7g
- saturates3g
- carbs9g
- sugars6g
- fibre5g
- protein5g
- salt0.03glow
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.
