Pea and spinach curry

Serves 4

(Jason Lowe)

This makes a lovely spring or summer vegetable accompaniment, starter or part of a cold buffet.

400g cooked peas, fresh or frozen
A couple of handfuls of young spinach leaves, washed and dried
60ml of ghee or butter
2 large onions, peeled and finely chopped
4 cloves of garlic, peeled and crushed
2tbsp finely grated root ginger
1 green chilli, sliced
2tsp ground cumin
2tsp cumin seeds
1tsp ground turmeric
2tsp ground coriander
Seeds of 6 cardamom pods
¼tsp cayenne pepper
¼tsp ground black pepper
500ml vegetable stock
2tbsp chopped coriander
Salt to taste

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

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

Stir in the peas and spinach and simmer for another 8-10 minutes, or until the sauce is just coating the vegetables.

Stir in the coriander, remove from the heat and serve with basmati rice.