New This Month

Spinach Thoren


Cookbook author Maya Kaimal shared this recipe for one of her favorite vegetable curries on Martha Stewart TV.

  • Servings: 6

Source: Martha Stewart Living, January 2001


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


  1. Wash and dry fresh spinach, and chop finely, or drain thawed spinach. Set aside.

  2. In a small bowl, combine coconut, cumin, cayenne, turmeric, and salt with enough water (about 1/4 cup) to make a thick paste. Add green chile, and stir. Set mixture aside.

  3. In a wok or large skillet, heat oil over medium-high heat. Add mustard seeds; when they begin to pop, toss in dried chiles, curry leaves, and shallots, and fry until shallots begin to soften but not brown, about 2 minutes. Add spinach, and cook, stirring constantly until spinach is half cooked, about 5 minutes. Stir in coconut paste, and continue cooking, stirring constantly, for another 5 minutes or until the spinach is tender. Remove from heat, and adjust seasoning.

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