Pea & Spinach curry

Serves 4

400g cooked peas, fresh or frozen

couple of handfuls of fresh spinach, washed & dried

60ml ghee or butter

2 large onions – peeled & finely chopped

4 cloves of garlic – peeled & crushed

2 tbspn finely grated root ginger

1 green chilli – sliced

2 tspn ground cumin

2 tspn cumin seeds

1 tspn ground turmeric

2 tspn ground coriander

seeds of 6 cardamom pods

¼tspn cayenne pepper

¼tspn ground black pepper

500ml vegetable stock

2 tbspn chopped coriander

salt to taste

 

Heat the butter or ghee in a thick-bottomed pan & gently cook the onions for 3-4 mins until soft, stirring every so often until lightly coloured

Add the other spices & continue cooking on a low heat for a couple more minutes.  Add the stock & salt, cover with water & simmer for 15-20mins until the liquid has reduced by half.

Stir in the peas & spinach & simmer for another 8-10 mins, or until the sauce is just coating the vegetables. Stir in the coriander, remove from the heat & serve with basmati rice & raita.

 

 

“One should eat wisely but not too well, and talk well but not too wisely”

W Somerset Maugham giving advice on dinner parties

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