Indian Spiced Greens

1 tbsp vegetable oil
1 tsp cumin seed
1/2 tsp mustard seed
4 green chillies, finely chopped
large piece fresh root ginger, grated
1/2 tsp turmeric,
500g shredded greens, such as kale
100g peas
juice of 1 lemon
1/2 tsp ground coriander
small bunch coriander, roughly chopped
2 tbsp unsweetened desiccated coconut

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.

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