2/3 c. raw almonds
2 c. warm water
3 tbsp. sesame oil
1 tsp. black mustard seeds
1/2 tsp. cumin seeds
1/8 tsp. fenugreek seeds
1 1/2 tbsp. dark brown sugar
1/2 tbsp. minced ginger root
1 tbsp. seeded minced jalapenos
2 lbs. fresh spinach
1/3 c. coconut (fresh shredded)
1 tsp. salt
2 tbsp. heavy cream
1/8 tsp. ground nutmeg

Heat oil in pan over moderate heat. Add spice seeds and sugar. Saute until seeds darken and sugar caramelizes. Add the ginger, chilies, spinach, nuts, coconuts and salt. Cover, reduce to low and cook 10 minutes. Turn spinach over; cook another 10 minutes. Stir in cream and nutmeg. Heat 1-2 minutes.