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Spiced spinach and peas with toasted coconut Recipe

Ingredients for people

  • Baby spinach leave(s) : 200 g
  • Frozen pea(s) : 200 g
  • Mange tout : 100 g
  • Dessicated coconut : 50 g
  • Dark mustard seed(s) : 1 Tsp
  • Cumin seed(s) : 0.5 Tsp
  • White sesame seeds : 5 g
  • Dried red chilli(s) : 0.25 Tsp
  • Onion(s) : 0.5 whole
  • Garlic clove(s) : 2 whole
  • Fresh ginger : 10 g
  • Ground turmeric : 0.25 Tsp
  • Lemon(s) : 1 whole
  • Maldon salt : 4 pinch(es)
  • Frying oil : 20 ml
Method
  • 1

    Peel and finely dice the onion.

  • 2

    Peel and grate, both the ginger and garlic.

  • 3

    Slice the mange tout, diagonally, into 1 cm pieces.

  • 4

    Heat a frying pan over medium heat. Add the coconut and toast until many of the shreds turn brown. Stir frequently to prevent scorching, but don't be afraid to let the coconut lie still as it browns against the hot pan, this is what makes it delicious.

  • 5

    Remove from heat and cool.

  • 6

    Warm oil over medium heat in a large frying pan. Add mustard seeds, cumin seeds, sesame seeds, and red chilli flakes, cook until the seeds sizzle, darken and begin to pop.

  • 7

    Add the onion, stir, and cook until very soft and beginning to brown.

  • 8

    Add garlic and ginger to the pan along with the peas, mange tout, turmeric and a pinch of salt.

  • 9

    Add a splash or two of water to moisten the mixture a bit. Stir and cook until peas are barely tender.

  • 10

    Add spinach, turn off the heat, and stir the mixture until the leaves wilt completely. Stir in coconut and a squeeze of lemon juice to taste. Add more salt as needed, to taste.

Chef's tip

«Be sure to cook this dish shortly before serving, as the greens can discolour if left too long to sit.»

Sweet peas, crunchy sugar snaps and earthy spinach laced with rich toasted coconut.

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  • Preparation  5mins
  • Cooking time  15mins
  • Rest time  0h

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