1. Heat oil in a saucepan
2. Saute onion and ginger till onion are transparent
3. Add vegetable stock and coconut milk
4. Add peas, chilli sauce, soy sauce and salt
5. Bring the stock to boil
6. Add spinach and let it cook for approx 5-7 mins.
7. Add pepper powder
8. Serve hot with steaming rice

Making time: 10 minutes
Makes: 3 servings
Shelflife: Best fresh