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Spinach Thoren

Spinach Thoren

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

Martha Stewart Living, January 2001 http://www.marthastewart.com/316544/spinach-thoren
4
Rated
80100(3)3
  • Yield Serves 6

Ingredients

    • 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

Directions

  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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