If you don’t have all the spices, don’t worry. I’ve made this with just curry powder and it’s been fine–though add more curry powder. The choice of protein is your preference–meat and fish should be boneless and cut into small pieces (unless you use shrimp, which would just be shelled, or not). You can also omit the protein and make this a side dish. Serve over rice or other cooked grain.
1 large bunch spinach, washed and coarsely chopped
2 T vegetable oil
3 medium onions, thinly sliced
3 garlic cloves, minced
1 or 2 fresh or canned green chilies, (seeded), minced
1 T minced fresh ginger
1 T curry powder
1 t ground cumin
1/2 t fenugreek seeds
1/2 t ground coriander
1-lb meat, fish, tofu, etc.
1-1/2 c buttermilk or coconut milk
salt, to taste
cayenne, to taste, optional
cooked rice or other grain, for serving
1. Heat a large skillet or pot over medium heat. Add spinach, in bunches, with just the water used for rinsing on the leaves, and wilt. Remove from heat and put into a colander to drain.
2. In the same skillet or pot heat the oil over medium heat. Add the onions, garlic, chilies, ginger, curry powder, cumin, fenugreek, and coriander. Sauté for about 10 minutes, making sure that the mixture doesn’t burn.
3. Add the protein, stirring to combine. Cook until the protein is cooked or heated through. Reduce the heat to low. Stir in the buttermilk or coconut milk and the spinach. Season with salt. Add some cayenne, if using. Cook over low heat until the mixture has thickened a bit and the spinach is heated through. Serve hot over cooked rice or other grain.