Sri Lankan dry fry greens with coconut and chilli

Sri Lankan dry fry greens with coconut and chilli 

Sri Lankan dry fry greens with coconut and chilli 

This recipe is packed full of flavour, spice, brights colours and healthy dark leafy greens - perfect for these cold winter days. This Sri Lankan dry fry greens with coconut and chilli was shared with us by our friend Roshan and we couldn't wait to try it. We served it with turmeric rice, and it would be great alongside a simple vegetable curry or dahl too, or as a spicy vegetable side dish. This recipe is super quick and simple to make too. Happy cooking.  

serves enough for 2-3 people as a vegetable side dish

ingredients

1/2 tsp black mustard seeds

1/2 tsp cumin seeds

1 small onion - finely chopped

6 cashews halved

2 cups greens finely shredded (e.g. Kale, spinach, savoy cabbage, spring greens) 

1 tsp turmeric powder 

2 tbsp desiccated coconut 

2 chillies (or to taste) 

salt to taste 

1 tbsp coconut oil 

optional garnish: 

fresh chopped red chilli and toasted desiccated coconut. 

method 

add the cumin and black mustard seeds to a hot pan and dry fry until they start to pop, then add the coconut oil and fry the onion. Add the chopped chillies and cashews and fry until the onion is transparent.  

Add the finely shredded greens and turmeric and cook gently until the greens begin to wilt. Add a very small amount of water if necessary. Add the desiccated coconut, salt to taste and continue to cook until the coconut is toasted and the greens are softened.  

Serve the Sri Lankan dry fried greens with rice and dahl or as a vegetable side dish. Bon appetit! 

As recommended in The Guardian

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