In a large saucepan melt a tablespoon of butter or olive oil on low heat. Add spinach and give it a quick mixing. Cover with lid and allow to reduce 2-3 minutes/ Spinach should be fully wilted but not changing color.

Remove spinach and let any liquid drain off. Wrap spinach in paper towel squeezing away any remaining moisture.

Chop spinach into smaller pieces.

Premix the seasoning (pepper, paprika, salt, allspice) in a small bowl or ramekin. Set aside.

Melt remaining butter in large skillet over medium heat. Add a teaspoon of the curry, mix well, and let simmer a minute to release that curry aroma. Add onions or shallots sauteing for 2 minutes, then add the garlic plus a ¼ of the seasoning base. Mix well and cook another minute.

Add the flour, mix well, and allow to cook 2-3 minutes stirring continuously.

Add the heavy cream, mix well into a fairly smooth consistency. Add half the remaining seasoning mix plus about another ½ teaspoon of the curry powder. Cook for 2-3 minutes on low heat stirring occasionally. Cream will thicken some.

Add the spinach and remaining seasoning to the creamy sauce mixing thoroughly to ensure all the spinach is coated with the cream mixture.

Cover with the lid and allow to simmer 6-7 minutes. stir 1-2 times.