Ingredients Edit

Directions Edit

  1. Boil the chicken stock.
  2. Add the peas and simmer for 10 minutes.
  3. Melt the butter in a pan and add the spring onions and gently fry for 5 minutes.
  4. Add the turmeric and then add to it the stock and peas.
  5. Add the coriander, spinach, parsley, citrus rind and juice.
  6. Cover the pan and simmer for a further 15 minutes, stirring occasionally.
  7. Serve with a little yoghurt and fresh coriander.
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