Ingredients

• 10 ml extra virgin olive oil
• 1 tsp fenugreek seeds
• ¼ tsp Asafetida
• 2 cloves of garlic
• 300g spinach
• 75g water
• 1 medium onion
• ½  tsp salt
• ½ tsp turmeric
• 1 ½ tsp ground coriander
• ½ tsp ground cumin
• ¾ tsp red chilli powder
• 60g Chestnuts

Method

• Heat oil for two minutes over a medium heat. Add the Fenugreek seeds and stir through the oil they will start to darken within seconds. Now stir in the Asafetida and garlic and fry until garlic starts to brown, this should take approx 30 seconds.
• Take the pan off the heat and slowly add the spinach and water (if using frozen don’t squeeze and just add this water) cover and cook for three minutes.
• Add the onions, gently stir through cover again, and cook for 4 minutes.
• Add the salt, turmeric, ground coriander, ground cumin, and chilli powder gently stir through and cook for 4 minutes.
• Add to blender and blend until smooth.
• Add the chestnuts and warm through before serving.