Ginger & Coconut Greens with Mushroom and Roasted Carrot

1. Preheat your oven to 200°C (400°F). Toss the carrot batons in 1 tbsp vegetable oil, a pinch of salt, and the ground cumin. Spread on a baking tray and roast for 25–30 minutes, turning halfway, until tender and lightly caramelised at the edges.

2. While the carrots roast, heat the remaining 1 tbsp vegetable oil in a large pan or wok over medium-high heat. Add the sliced mushrooms in a single layer and cook without stirring for 2–3 minutes until golden. Season, stir, and cook for another minute. Remove from the pan and set aside.

3. Reduce the heat to medium. Add the onion to the same pan and cook for 6–8 minutes, stirring occasionally, until soft and starting to colour. Add the garlic and ginger and cook for another 2 minutes until fragrant.

4. Pour in the coconut milk and vegetable stock, then add the soy sauce. Stir to combine and bring to a gentle simmer.

5. Add the kale stalks to the broth and cook for 2 minutes. Then add the kale leaves, stir, and cook for a further 3 minutes until wilted but still vibrant. Add the spinach and stir through for 1 minute until just wilted. Taste and adjust seasoning.

6. Return the mushrooms to the pan and stir gently to warm through.

7. Serve the coconut greens and mushrooms over bowls of steamed rice. Top with the roasted carrot batons, a generous handful of fresh coriander, and a squeeze of lemon juice.