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Home Slow Cook Slow Cooker Stuffing With Potatoes

Greens With Coconut and Chilli Recipe

Ingredients

How to make it

  • Stir together coconut and ½ cup water in a bowl.
  • Let soak at room temp until water is absorbed, about 1 hour.
  • Stir in cumin, turmeric and ½ cup of water until combined.
  • Smash garlic with flat side of a large knife and stir into coconut mixture.
  • Heat oil in a wok over med-high heat until hot but not smoking, then add mustard seeds and fry until they make popping sounds, about 15 seconds.
  • Add rice and red chillies and cook, stirring constantly, until rice is golden, about 1 minute. Add chard and salt, cook, stirring, until chard is wilted, about 30seconds.
  • Stir in coconut mixture and remaining ½ cup water and bring to a simmer.
  • Cover chard mixture with lid and simmer until stems are crisp-tender, about 5 minutes.
  • Simmer uncovered, stirring occasionally, until liquid is evaporated and mixture is dry, about 5-7 minutes.

People Who Like This Dish 2
Reviews & Comments 2

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    " It was excellent "
    elgab89 ate it and said...
    Great spices! Got my 5!
    Was this review helpful? Yes Flag
    " It was excellent "
    minitindel ate it and said...
    Ooooooooooo yumo ....... i like all the spices esp the coconut and also the dish itself thank you 5 forks ......
    Was this review helpful? Yes Flag

The Cook

chillidude Perth, AU

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