In a pan, sauté 1 finely chopped medium brown onion in olive oil until its browned. Add a dash of water to prevent the onion from burning.
Add in 3 green chillies, minced ginger and minced garlic (fresh or pre-made), turmeric powder, red chilli powder, cumin powder, coriander powder, garam masala powder and salt. Add in a dash of water.
Add in 2 small tomatoes, chopped and sauté these until they're mushy. Remove the skins of the tomatoes.
In another pot, boil your spinach until it's wilted. Then remove and drain the majority of the water/moisture from the spinach and pulse it in a blender until it becomes smooth and thick consistency - like a paste.
Add the cooked spinach paste, water and peas to the curry base and continue to simmer until the peas have fully cooked.
Continue to cook the curry to evaporate the water to achieve the consistency of the curry based on your preference. The longer you cook it for, the thicker the consistency will be, and vice versa. At this point, add in goats cheese, as an optional ingredient and cook this for an additional 3-5 mins until the cheese has fully integrated in the curry. Serve and enjoy!
