Unfortunately, I'm not going to go to the store today. Fortunately, the internet came through with do-it-yourself instructions. We'll see if I decide to follow all of those instructions, or just create my own variation!
Well, I didn't really make the paste, but I combined almond flour with a bunch of spices - cumin, coriander, turmeric, garlic, ginger, garam masala, and salt. I sauteed some lamb, onion and mushrooms, stirred in the coconut milk, chicken and these spices, then added the spinach. I assumed the almond flour with help thicken it, but it didn't, so it was a pretty soupy mixture that we served over rice for dinner. It was still good, particularly garnished with coconut and chutney.
The leftovers were great served as a soup with a little rice added.