Indian Spiced Greens

Spring greens with Indian flavours – it’s fresh, it’s tasty and it’s healthy!

This recipe suits any greens you have to hand – from shredded kale to Brussels sprouts. For the less adventurous, less chilli can be used.


  • 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 peas
  • juice 1 lemon
  • ½ tsp ground coriander
  • small bunch coriander , roughly chopped
  • 2 tbsp unsweetened desiccated coconut


  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.
  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.


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