400 g/1 lb small turnips, peeled
4 garlic cloves, peeled
400 g/1 lb spring greens
5 cm/2 " piece fresh ginger, peeled
1 red chilli
2 tbsp sunflower oil
2 tsp cumin seeds
1/4 tsp ground turmeric
freshly ground black pepper
Prepare the vegetables
Chop the turnips into quarter them. Finely slice the spring greens and wash well. Grate the ginger and crush the garlic.
Cook the spices
Heat the oil in a large saucepan and fry the cumin seeds until they start to pop. Half the red chilli length-wise. Reduce the heat and add the red chilli, crushed garlic and grated ginger. Cook for around 1 minutes.
Cook the vegetables
Add the turnip, turmeric and some salt, cover with a lid and cook for around 10 minutes. Add the sliced spring greens, cover again and cook for a further 10 minutes stirring occasionally. Spring greens should still be crunchy and brightly coloured but tender. Remove the chilli if required before serving.
Can be served hot as a side-dish.