Shaahi Palak

Heat olive oil in a large heavy-bottomed pan or skillet over medium-high heat until shimmering.

Add minced garlic and sliced scallions to the hot oil, stirring frequently until fragrant and the scallions begin to soften, about 2 minutes.

Stir in turmeric and coriander powder, cooking for 30 seconds to bloom the spices and release their flavors.

Add coarsely grated carrots and grated celery rib to the pan, stirring well to coat with oil and spices.

Pour in vegetable stock and add grated fresh gingerroot, stirring to combine evenly throughout the mixture.

Bring the mixture to a simmer and cook for 8–10 minutes until the carrots are tender and the flavors have melded together.

Fold in the grated fresh coconut and thawed, drained frozen spinach, stirring gently until the spinach is heated through and evenly distributed.

Taste and adjust seasoning as needed, then serve immediately while hot.