In a large skillet, sauté spinach in ¼ cup water over medium-high heat until wilted, about 5 minutes. Remove cooked spinach from the pan and set aside to cool. **Skip this pre-cooking step if using frozen spinach**
In the same pan, add the olive oil and reduce heat to medium, then add the tomato, garlic powder, onion powder, garam masala, jalapeño, turmeric, ginger, and salt. Stir and cook for about 5 minutes or until tomato is soft. Using the back of a wooden spoon, smash the tomato into the bottom of the pan to break it up.
Once the pre-cooked spinach has completely cooled, squeeze out any excess water and run a knife through it to chop it up. (If using frozen chopped spinach, thaw it and squeeze all the water out of it).
Add the chopped spinach to the pan with the spiced tomato mixture, stir well to combine, and heat through. Reduce heat to low.
Add the heavy cream to the spinach mixture and stir well. Simmer over low heat until mixture is heated through, about 5 minutes. Serve immediately.
• To make vegan: substitute full fat coconut milk for heavy cream