cook eat

BY OUR RESIDENT FOODIE KATIE FRASER

Eat Your Greens

We are deep into leafy green season - the ultimate time to follow age-old advice and pack as many greens into our diet as possible. Spinach, rocket, spring greens, sorrel, kale and watercress are all superbly versatile and nutrient-abundant, offering many health benefits.

This simple curry takes minutes to put together and will take any leafy green you have.

Spring Green Curry

5 cloves of garlic, sliced

1 red onion, finely sliced

1 tsp ground turmeric

1 tsp cumin seeds

2 chillies, sliced Greens for two; spinach, spring greens, kale, chard...

250 ml coconut milk

150 ml water

Salt to taste

A lime

Over a medium heat, in a wide pan, cook garlic and onion in a splash of veg oil until soft and starting to colour. Stir in turmeric, cumin seeds and chillies, cooking for a further minute.

Slice your greens of choice, add to pan and coat with onion and spices, before adding coconut milk, water and salt. Cover and simmer for around 6 minutes, or until your greens are cooked the way you want them.

Serve hot with plain basmati rice or soft naan, and a squeeze of lime.

Katie runs hēt – a Frome-based takeaway serving up tasty food with heat.

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