Curry-Creamed Spinach Stew with a Potato Crust

From the kitchen of Mark Bittman.

Options: add cubed tofu, mizirtha (non melting) cheese, or pork

*Amber’s easier option: use frozen chopped spinach and skip the blanching step

Ingredients

  • salt
  • 3 pounds fresh spinach, trimmed
  • 2 tbsp butter
  • 2 tsp garam masala or curry powder
  • ¼ tsp nutmeg
  • 2 cups coconut milk
  • ½ cup plain yogurt
  • 1 piece firm tofu, cubed OR 8 oz cubed cheese OR 12 oz thinly sliced pork shoulder cut into ½" strips
  • 1 large russet potato, thinly sliced with mandoline
  • 2 tbsp olive oil

Instructions

  1. Heat oven to 425. Bring large pot of water to boil and blanch spinach. Strain and squeeze out excess moisture.
  2. Put butter, garam masala and nutmeg in large saucepan over medium heat. When the spices are fragrant, add coconut milk, yogurt, spinach, tofu (or pork) and 1 tsp salt. Bring to a boil and cook, stirring occasionally until the spinach has absorbed much of the liquid. Taste and adjust the seasonings. Add cheese if using and transfer to overproof dish.
  3. Toss the potato slices with oil, sprinkle with salt and pepper. Lay over the top the spinach without overlapping too much. Bake until potatoes are golden and crisp, about 25-35 minutes. Scoop into bowls and serve.

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