Coconut milk and yogurt lighten creamed spinach and make it more flavorful, and the addition of tofu or pork turns it into a main course. A crust of thinly sliced potatoes adds a welcome if nontraditional crust.
Ingredients
- Salt
- 3 pounds spinach, trimmed
- 2 tablespoon butter
- 2 teaspoons garam masala or curry powder
- ¼ teaspoon nutmeg
- 2 cups coconut milk
- ½ cup yogurt
- 1 brick firm or extra-firm tofu, cut into ½-inch cubes, or 12 ounces thinly sliced pork shoulder
- 1 large russet potato, thinly sliced (with a mandoline if you have one)
- 2 tablespoons olive oil
- Black pepper
- Nutritional Information
Nutritional analysis per serving (4 servings)
612 calories; 46 grams fat; 27 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 6 grams polyunsaturated fat; 33 grams carbohydrates; 10 grams dietary fiber; 3 grams sugars; 28 grams protein; 19 milligrams cholesterol; 687 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 servings
Preparation
- Heat the oven to 425. Bring a large pot of water to boil, and salt it. When the water is boiling, add the spinach, and cook for about a minute. Plunge the spinach into a large bowl of ice water, squeeze the moisture from the leaves and roughly chop them.
- Put the butter and garam masala (or curry powder) and nutmeg in a large saucepan over medium heat. When the spices are fragrant, add the coconut milk, yogurt, spinach, tofu (or pork) and 1 teaspoon salt. Bring to a boil, and cook, stirring occasionally, until the spinach has absorbed much of the liquid; taste, and adjust the seasoning, and transfer to an ovenproof dish.
- Toss the potato slices with the oil, and sprinkle with salt and pepper. Lay them over the top of the spinach and tofu (or pork) without overlapping too much. Bake until the potatoes are golden and crisp, 25 to 35 minutes. Scoop into bowls, and serve.
45 minutes
Dining and Cooking