Spicy Peas And Spinach Recipe
Ingredients
| 225 g/8 oz/1 3/4 cups green split peas | ||
| 900 g/2 lb spinach | ||
| Vegetable oil | 4 Tablespoon | |
| 1 onion, halved and sliced | ||
| 1 tsp grated root ginger | ||
| Ground cumin | 1 Teaspoon | |
| Chilli powder | 1/2 Teaspoon | |
| Ground coriander | 1/2 Teaspoon | |
| Garlic | 2 Clove (5gm), crushed | |
| 300 ml/1/2 pint/1 1/4 cups vegetable stock | ||
| Fresh coriander (cilantro) sprigs and lime wedges, to garnish | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
GETTING READY
1) Rinse the peas thoroughly under cold running water.
2) In a mixing bowl, soak the peas in cold water for 2 hours, then drain them well and keep aside.
MAKING
3) In a large saucepan, saute the onion, spices and garlic in heated oil for 2-3 minutes, stirring in between.
4) Stir in the peas, spinach and stock. Then simmer covered for about 10-15 minutes or until the peas are tender and there is no liquid left in the saucepan. Add the salt and pepper to taste.
SERVING
5) Garnish with the fresh coriander sprigs and lime wedges and serve immediately.
1) Rinse the peas thoroughly under cold running water.
2) In a mixing bowl, soak the peas in cold water for 2 hours, then drain them well and keep aside.
MAKING
3) In a large saucepan, saute the onion, spices and garlic in heated oil for 2-3 minutes, stirring in between.
4) Stir in the peas, spinach and stock. Then simmer covered for about 10-15 minutes or until the peas are tender and there is no liquid left in the saucepan. Add the salt and pepper to taste.
SERVING
5) Garnish with the fresh coriander sprigs and lime wedges and serve immediately.
Chef
