It started of life with the plan to make a spinach and paneer curry, one of my favourites but in a bid to fill the boys up and get even more green into them I added the edamame, otherwise known as soy beans, you can find them in the freezer of your local Asian supermarket.
If you can’t find edamame frozen peas would work well too, just add them at the end so they don’t get over cooked.
380g baby spinach leaves
Thumb sized piece of fresh ginger, peeled and sliced
2 large garlic cloves, peeled
1 onion, peeled and quartered
1 dried red chilli
1x5cm cinnamon stick
5 black peppercorns
400g shelled edamame/soy beans
200g feta, drained and cut into chunks
Salt to taste
Boil a kettle full of water.
Place the spinach in a colander and slowly pour the entire kettle of just boiled water over.
Set aside to cool.
Once cool, squeeze the liquid out of the spinach by hand.
With a stick blender, whizz the ginger, garlic, onion, 100mls water and one third of the spinach to a paste.
Heat the oil in a large frying pan over medium heat.
Once hot, add the chilli, cinnamon and peppercorns and fry for 1 minute.
Add the spinach and ginger paste and slowly simmer for 20 minutes, stirring frequently.
Now whizz the remaining spinach with 175mls water and add this to the pan.
Simmer for 20 minutes.
Add the cream and edamame, simmer for 3 minutes and then add the feta, heat for around one minute and then serve.