Leafy Greens Curry With Mushrooms (Vegan) - cooking recipe

Ingredients

1/2 teaspoon coconut oil (sub any light oil)
1 teaspoon cumin seed, whole
1 teaspoon mustard seeds, whole
1/2 teaspoon turmeric, ground
1 tomatoes, diced
1 teaspoon fresh ginger, minced
1/4 teaspoon sea salt
2 teaspoons coriander, ground
1/2 teaspoon chili powder (or sub 1 fresh chili if you choose...this is of course entirely to taste)
1 cup mushroom, sliced
2 cups spinach, chopped (or as mentioned in description, sub about 1 cup with another leafy green)
1 garlic clove
1 tablespoon fenugreek leaves, dried (aka kasoori methi)
4 tablespoons water

Preparation

Heat the oil in a medium saute pan, to medium heat. Have your tomato chopped and ready to go.
Once your oil is hot, add in the whole cumin seeds and leave them for a minute until they just start to sizzle. Add in the mustard seeds and before long they will start to pop. Give it about 30 seconds, watching the spices don't burn and then add in the tomatoes. It will sizzle and spatter a bit so put an apron on!
Let that mingle together in the pan for a few minutes then add in the ginger, salt, coriander and chili powder. Turn the heat down a bit and leave that to marry while you chop the mushrooms. Watching the pan isn't getting to dry or burnt -- if so, add in a splash of water.
Add in the sliced mushrooms, mix well and let the mushrooms cook for about 5 minutes - giving you time to chop up the spinach.
Add in the spinach, let it wilt for a few minutes and then add the garlic, fenugreek and finally about 2 tbsp of water. Mix well, and add a few more tbsp of water if you choose. Check seasoning and you're done.