1. In a high speed blender, whiz frozen spinach, coconut milk, and peeled ginger until very smooth. Mixture will have a similar appearance to your favorite green smoothie; set side.

2. n a large Dutch oven or heavy pot, heat ghee over medium-high heat until just hot. Add ground mustard, cumin, turmeric, coriander, and pink salt and stir until very fragrant, about 30 seconds. Add crushed tomatoes and reduce heat to low. Cover pot and simmer for 20 minutes.

3. Stir in spinach mixture and garam masala; adjust salt and pepper to taste. Return to a low boil, then keeping pot uncovered, simmer for an additional 10 minutes, stirring occasionally to prevent burning. Serve over brown basmati or with warm naaan, or store refrigerated in an airtight Tupperware for up to one week, until ready to reheat and serve.