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| Spicy Peas (hot hot!) and Spinach |
This recipe for peas and spinach is an adaptation of the Kashmiri recipe called Palak Matar. It is quite spicy and probably not a selection for a dinner guest who "can't abide hot foods" (but will be enjoyed by those who love a little heat). Serves 3-5.
INGREDIENTS:
*Oil to saute
*1 tsp. fresh grated ginger
*1 tsp. ground cumin
*1 tsp. ground coriander
*1/2 tsp. chili powder
*1 cup vegetable stock, broth, or chicken-like bouillon
*4 cups green peas (fresh or frozen)
*2 large handsful of chopped spinach
*1 lemon, zested and juiced
METHOD
In a large pot on the stove or Instant Pot:
1. Sauté in 2 T. Oil: ginger, cumin, coriander, and chili powder.
2. Stir in the vegetable stock and reduce the heat
3. Add in the peas, spinach, lemon juice, and zest. Cook until the peas are soft (but not mushy) and the spinach is wilted.
4. Serve as a side dish or over brown rice. You might offer plain soy or coconut yogurt for those who enjoy its cooling effect with spicy foods.
🥤 Recipe and photos © 2025 Cynthia Zirkwitz | Veggie School
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