My adaptation of the traditional Kerala Green Peas Masala Curry, with added spinach (I’m such a fan of spinach!). Can be served with rice for the gluten free version, or with semolina.
Don’t freak out if you don’t have all the spices for the masala. Garlic, ginger and cumin are basics, for the rest do with what you have, be creative!
- 1 cup of green peas (If you use dry or fresh peas, you have to cook them beforehand.)
- 2 big onions, chopped
- 1 bunch of spinach (roughly cut if big leaves)
- 2 tomatoes
- 2 cloves of garlic, chopped
- 2 tsp of ginger, chopped
- 2-3 green chilli, split lengthwise
- 1 tsp of cumin seeds
- ½ tsp of turmeric powder
- 2 tsp of coriander powder
- ½ – 1 tsp of fennel powder (o seeds)
- 1 tbsp of coriander leaves, chopped
- Curry leaves
- Salt & Pepper
- Optional: 1 ½ – 2 cups of coconut milk, 8/10 cashews
- Heat oil in a pan, add the chopped onions and cook till it turns golden brown.
- Add chopped ginger, garlic and green chilli (+ optional cashew). Let it cook for 2-3 min.
- Add all the masala powders (i.e. the spices).
- Stir well and cook for 3-4 min. Add 3-4 tbsp of water, just to bring the masala together.
- Switch off the gas and let the masala cool slightly. Grind the masala to a smooth paste. Add more stock if required, the final consistency must be thick liquid. Keep aside.
- Heat oil in a pan, add curry leaves and chopped tomatoes. Let it cook for 2-3 min.
- Add spinach and cook until they are done.
- Add the green peas, the masala and salt. Let it boil. Mix well.
- Reduce the heat, cover and cook for 5-7 min.
- Add chopped coriander leaves and remove from fire.