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.
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.
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.
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.
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