Ingredients:

2 cloves garlic, minced
1 1/2 cups diced onions
2 cups sliced mushrooms
1 red capsicum, seeded and chopped
1 tbsp ground coriander
1 tbsp cinnamon
1 tbsp ground cumin
1 tsp crushed red pepper
2 cups diced roasted tomatoes, no salt added
1 bunch silverbeet or kale, finely shredded
1/4 cup currants

Method:

In a large saucepan, water sauté garlic and onion over medium heat for 5 minutes.

Add the mushrooms, capsicum, spices and a little more water if needed. Sauté for another 5 minutes.

Add all the remaining ingredients and simmer, covered on medium heat for 10 minutes or until the greens are tender.