200g/7oz cooked greens (such as Brussels sprouts, cavolo nero, chard, spinach or kale)
½–1 red chilli, finely sliced
10 fresh or 20 dried curry leaves
30g/1oz fresh coriander, stalks finely sliced, leaves roughly chopped
3 large garlic cloves, finely sliced
40²µ/1½´Ç³ú ginger, peeled and finely chopped
600g/1lb 5oz cooked seasonal vegetables (such as parsnips, roast potatoes, carrots or squash)
150²µ/5½´Ç³ú shallots, finely sliced
2 x 400ml tins coconut milk
salt and freshly ground black pepper
1 tbsp black mustard seeds
4 tbsp coconut or olive oil
2 tsp ground turmeric
150ml/5fl oz vegetable stock or water
cooked rice or naan breads, to serve