Vegetarian mains
Coconut spiced summer greens
This quick, flavourful way with summer greens might seem to have a lot of ingredients, but you should have most of them in the cupboard. To make it into a main course, add noodles and shredded cooked chicken or fried tofu.
Ingredients
- 1 tbsp oil for frying e.g. vegetable or sunflower
- 1 tsp cumin seeds
- ½ tsp mustard seeds
- 2 green chillies, finely chopped
- 2cm piece fresh ginger, grated
- ½ tsp turmeric
- 400g summer greens, tough stalks cut out, leaves shredded
- 1 tbsp soy sauce
- juice of 1 lime or a small lemon
- ½ tsp ground coriander
- 1 bunch of fresh coriander, roughly chopped
- 2 tbsp desiccated coconut, toasted in a dry frying pan until just golden
Method
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Step 1
Heat the oil in a wok or large frying pan. Fry the cumin and mustard seeds for 30 seconds, then add the chilli, ginger and turmeric. Fry for 1 minute, then add the greens, soy and a splash of water.
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Step 2
Cover the pan and cook for 3-4 minutes, until the greens have wilted.
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Step 3
Add the lemon or lime juice, ground coriander, half the fresh coriander and half the coconut, then toss everything together.
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Step 4
Serve scattered with the rest of the coconut and coriander.