Indian spiced greens

10-30 minutes 200 kcal or less 4 servings brussel sprouts cabbage coriander cumin seed cumin seeds desiccated coconut ginger green chilli green chillli greens ground coriander indian kale mains mustard seed mustard seeds pea peas quick spices spring greens turmeric vegetable dish

N/A

Source

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

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.

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.