Pic of Coconut spiced summer greens

Coconut spiced summer greens

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Vegetarian mains

Coconut spiced summer greens

Side Serves 4 20 min
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.


  • 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


Prep time: 10 min
Cooking time: 10 min
  • 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.
  • Step 2

    Cover the pan and cook for 3-4 minutes, until the greens have wilted.
  • Step 3

    Add the lemon or lime juice, ground coriander, half the fresh coriander and half the coconut, then toss everything together.
  • Step 4

    Serve scattered with the rest of the coconut and coriander.

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