Spicy stir-fried greens

Some curries can be a bit beige and lacking in greenery. That’s why this speedy recipe for stir fried spicy greens is such a brilliant way to pimp your curry! Equally good on their own or with a poached egg for a satisfying, hot and spicy lunch.
  • Serves
    2
  • Prep
    5 mins
  • Cook
    5 mins
  • Difficulty
    Easy
Ingredients
  • olive oil for frying
  • 1 finely chopped clove of garlic
  • 1 small red chilli, deseeded and finely chopped
  • ½ tsp cumin seeds
  • 1 small green chilli, deseeded and finely chopped
  • 75g of broccoli cut into florets
  • 25g of frozen peas, or you can use any green vegetables that you have
  • 1 small piece of fresh ginger, peeled and finely chopped
  • 3 heads of bok/pak choi
  • knob of butter (leave out if vegan)
  • juice of half a lemon
  • sea salt
I often use frozen chopped onion, garlic, chilli and ginger. It saves loads of time if you’re trying to cook in a hurry and they all retain their nutrition excellently.
Instructions
Heat the oil in a heavy based frying pan or wok. Add the garlic, ginger, red chilli and cumin seeds. When they begin to crackle add the broccoli florets and peas and stir-fry over a medium to high heat for about 2-3 mins or until the broccoli is tender.

Stir in the green chilli and a pinch of sea salt. Add the bok/pak choi and cook until they start to wilt but still look fresh. Finally, add the butter and lemon juice stirring until the butter has melted.
Nutrition info
High in vitamin K for good blood clotting, pak or bok choi is also a great source of fibre, vitamin C and vitamin A for healthy skin, connective tissue and eyesight. Chilli, garlic and ginger have strong anti-inflammatory effects and cumin has an age-old reputation for improving digestion.
Get more, easy healthy food like this with an eatnaturally plan!
Green is the prime colour of the world and that from which loveliness arises.
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