Spinach and Pea Curry

 I have a handful of dishes that can be made from start to finish in 10 minutes. This is one of them, and I reach for it often when I'm hungry and want something quick and satisfying.

Adapted from The Clean Plate

1 tbsp coconut oil or extra virgin olive oil
1 garlic clove, grated
1 tsp grated fresh ginger
1/2 tsp garam masala
1/2 tsp curry powder
1/2 tsp kosher salt
1 cup frozen peas
1 cup coconut milk (Aroy-D is my preference)
5 oz baby spinach
Maldon flake salt

1. In a large sauté pan, melt the oil over medium heat. Add the garlic, ginger, garam masala, and curry powder and cook, stirring occasionally to prevent burning, until fragrant, about a minute of two.

2. Add the peas, coconut milk, and kosher salt and cook for about 5 minutes. Add the spinach and stir. Simmer for a few more minutes, until the spinach is wilted. Finish with flake salt and serve over rice.