Spring Greens Stir Fry


  • 3 tbsp coconut oil
  • ½ tsp cumin seeds
  • ½ tsp black yellow seeds
  • 1 red onion, peeled and finely sliced
  • 2 garlic cloves, peeled and finely chopped
  • 1 red chilli, de-seeded and finely sliced
  • 300g spring greens, finely sliced
  • 50g desiccated coconut
  • pinch turmeric
  • juice of ½ lime
  • sea salt, to season
  • jasmine rice, to serve


  1. Heat the coconut oil until hot in a large wok or frying pan. Add the cumin seeds and black mustard seeds and toast until they start to make a popping sound, about 1 minute. Reduce the heat, add the red onion and stirring continuously cook for 5-7 minutes or until starting to caramelise. Add the garlic and chilli and stir-fry for a further 1-2 minutes.

  2. Add the spring greens and coconut and continue stir-frying for a further 3-5 minutes, or until the greens are just wilted. Stir through the turmeric and the lime juice. Remove from the heat. Season with salt. Serve straight away.

Perfect with Lindeman's Bin 50 Shiraz

Lindemans Bin 50 Shiraz