Recipe inspiration courtesy of this blog
Ingredients
2 tablespoons grassfed ghee
bag of frozen peas, thawed
a massive bag of spinach (or 4-5 smaller bags)
2 onions, finely chopped
2-inch knob ginger, minced
2 heaping tablespoons or 7 cloves garlic, minced (I used my garlic press)
2 ½ teaspoon salt, adjust to taste
1 ½ teaspoon coriander powder
1 ½ teaspoon cumin powder
1 teaspoon turmeric powder
½ teaspoon Kashmiri chili powder (or a little less if using cayenne)
½ teaspons ancho chili powder
½ teaspoon freshly ground black pepper
Optional
Paneer cheese, cubed and fried in oil for 5 minutes, tossing occasionally
Naan, sprayed with olive oil and heated in 400* oven for 4 minutes
Cooked rice
What to Do
Add 2 tablespoons ghee, onion, ginger, garlic, and spices to your crock pot. Set on high for 1 hour. You could also saute to get it done quicker.
While that’s cooking, grab a very large pot (or two) and fill with water and bring to a boil. Add the spinach leaves to the large pot and do not put hte lid on it.
Boil the spinach for 5 minutes. Drain leaves and let them cool.
Once cool, place leaves in a blender and blend to your desired consistency (add a little water as needed to help you blend).
Place the blended leaves into your crock pot along with peas, reduce heat to low, put lid on and cook for 2-6 hours.