4–5 shallots/spring onions/long

green onions

3 french eschallots

5 garlic cloves

3 cm piece ginger

1 cup baby spinach

2 fresh jalapeños, chopped

1 tsp turmeric

½ tsp cumin powder

½ tsp Kashmiri chilli powder

(found at Indian grocers)

¼ cup extra virgin olive oil

1 tbsp heaped crunchy peanut butter