Ingredients

• 2 pounds fresh spinach or 2 (10-ounce) packages frozen, chopped spinach, thawed
• 3/4 cup grated unsweetened coconut
• 1 teaspoon ground cumin
• 1/8 teaspoon cayenne
• 1/4 teaspoon turmeric
• 1 teaspoon coarse salt
• 1 fresh green chile (serrano or Thai), split lengthwise
• 2 tablespoons vegetable oil
• 1 teaspoon brown mustard seeds
• 2 dried red chiles
• 10 to 12 fresh curry leaves (optional)
• 1 cup finely chopped shallots or onion

Instructions

1. Wash and dry fresh spinach, and chop finely, or drain the thawed spinach. Set aside.
2. In a small bowl, combine coconut, cumin, cayenne, turmeric, salt, and green chile with enough water (about 1/4 cup) to make a thick paste. Set aside.
3. In a wok or large skillet, heat the oil over medium-high heat. Add the mustard seeds and when they begin to pop, toss in the dried chiles, curry leaves, and shallots and fry for 2 minutes or until the shallots begin to soften but not brown. Add the spinach and cook, stirring constantly until spinach is half cooked, about 5 minutes. Stir in the coconut paste and continue cooking, stirring constantly for another 5 minutes or until the spinach is tender. Remove from the heat and adjust seasoning.