Name: Peas Spinach Coconut Curry recipe by Sheetal Bhatt at BetterButter
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Ingredients: 3 cups palak/spinach, washed and roughly chopped; 1 cup tender green peas, par boiled; 1/2 cup coriander, roughly chopped; 1/2 cup fresh coconut, grated or chopped; 1 green chili (adjust); 1/2 inch ginger; 2 cloves of garlic; 1 Teaspoon oil; 1/8 tsp hing (optional); Salt to taste

ABOUT Peas Spinach Coconut Curry RECIPE

This is a traditional dish from the south of Gujarat celebrating the season of greens. The tender Surti-Papdi beans are used here but to give it a universal appeal I have replaced them with tender green peas. Winter is the season when the best of peas and spinach flood the wet markets. The curry comes together in a jiffy and makes a perfect accompaniment to any meal. Since it a mild curry the children love it a lot.

Ingredients Serving: 2

3 cups palak/spinach, washed and roughly chopped
1 cup tender green peas, par boiled
1/2 cup coriander, roughly chopped
1/2 cup fresh coconut, grated or chopped
1 green chili (adjust)
1/2 inch ginger
2 cloves of garlic
1 Teaspoon oil
1/8 tsp hing (optional)
Salt to taste

Instructions

Grind ginger, chili and garlic cloves , spinach, coriander and coconut to form a smooth paste. Add a couple of tablespoons of water if required
Heat teaspoon of oil in a pan, add the asafoetida and spinach-coconut paste. Mix and cook the mixture for 4-5 minutes minutes and now add the peas.
Add salt, If required add few tablespoons water to reduce thickness of curry it should be still a thick curry consistency
Cook for 5-7 minutes and Switch off
Serve hot with phulka rotis.

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