When the mustard seeds starts spluttering add broken dried red chilies and curry leaves fry for a few seconds (if you are using cumin seeds instead of mustard leaves, you just need to lightly fry them until light brown in color).
Add the spinach leaves to the pan along with salt, stir fry in low heat for about 4 to 5 minutes. Meanwhile let us prepare the coconut spice blend for the gravy.
In a bowl, mix well the remaining ingredients - coconut and spices, garlic, green chilies and water. Blend all the ingredients in the bowl together to make the coconut gravy for the curry.
Add this blended coconut gravy to the spinach, mix well, add enough salt and cook in medium to high heat, stirring as needed.
Once the curry starts boiling, switch off the stove and transfer the pan away from heat. Serve the curry hot with rice for lunch or dinner!
You can chop the spinach leaves if you wish, as I have mentioned in the instructions.Also if you are not vegan, you can add ¼ cup of thick yogurt (well stirred with spoon or whisked to avoid any lumps) which can be added to the curry once its done cooking.If adding the yogurt, make sure to mix it well with the curry so it will blend well with the coconut gravy.You may also add the yogurt early, but make sure to cook in low heat (if adding yogurt) to avoid any curdling of yogurt.