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