- 1 cup frozen shredded coconut, thawed
- 2 tablespoons olive oil
- 1 1/2 teaspoon black mustard seeds
- 1/2 teaspoon cumin seeds
- 1 teaspoon sesame seeds
- 1 pinch red pepper flakes
- 1 small onion, diced (about 1/3 cup)
- 1 fat clove garlic, minced
- 1 1/2 cup shelled English peas (or thawed frozen peas)
- 1 1/2 cup sugar snap peas, cut diagonally into 1/2-inch wide pieces
- 1/4 teaspoon turmeric powder
- 1/2 bunch spinach, roughly chopped
- Fresh lemon juice
- Heat a nonstick skillet 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 yummy. Remove from heat and cool.
- Warm oil over medium heat in a large skillet. Add mustard seeds, cumin seeds, sesame seeds, and red pepper flakes, and cook until seeds sizzle, darken, and begin to pop. Add the onion, stir, and cook until very soft and beginning to brown.
- Add garlic to the pan along with the English peas, turmeric, and 1/2 teaspoon salt. Add a splash or two of water to moisten the mixture a bit. Stir and cook until peas are barely tender, 3 to 5 minutes (add splashes of water as needed to keep things from burning or sticking to the pan). If your peas are small and very fresh, they won’t need much added water, and they will cook on the quicker side. Larger, older ones may need more water and longer cooking time. Just before the peas are done cooking, add the snap peas, stir, and cook for one more minute. If you’re using frozen peas, you can add both varieties of peas at the same time, and cook for barely two minutes, without water if the frozen peas are a little wet.
- 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.