Ingredients

• 2-3 tablespoons olive oil
• 1 large onion or two medium onions peeled and chopped
• 3 green chilies seeded and chopped (leave seeds in if you want it spicier)
• 2 inch piece of ginger peeled and chopped
• 4 cloves garlic peeled and chopped
• 1 teaspoon whole cumin seed
• 1 teaspoon whole coriander seed
• 1/2 teaspoon turmeric
• 2 teaspoons garam masala
• 1 cup water
• 1-2 teaspoons salt
• 2 tomatoes chopped
• 1 bunch of mustard greens washed and stems removed (optional)
• 1 lb baby spinach
• Option additions
  • 3-4 cups cooked chickpeas about 2 cans, or you can cook your own
  • 1-1.5 lbs chicken – cubed and cooked
  • 6 oz feta cheese
• juice of half a lemon
• a dash of asafetida

Instructions

• Heat oil in a large pot over medium heat. Add onion and sauté a few minutes until onion starts to turn translucent.
• Add the green chilies, ginger, garlic, cumin, and coriander, turmeric, and garam masala and sauté a few minutes until aromatic.
• Pour in water and stir. Place the salt, mustard greens, spinach, and tomatoes into pot. Cover for a minute or two until greens or fully wilted. Stir until completely combined.
• Blend the spinach curry mixture either by pouring it into a blender or by using an immersion blender.
• Stir additions into spinach curry. Heat through. Squeeze in the juice of half of a lemon and the asafetida. Taste and make any season adjustments needed.
• Serve with basmati rice and/or naan.
• Enjoy!