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Curry-Creamed Spinach and Tofu (or Pork) With Potato Crust

5.0(204)

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.

by Mark Bittman

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Easy, Weeknight, Casseroles, Appetizer, Main Course, Side Dish

Servings

4 servings

Total time

45 min

Calories / serving

—

Ingredients (11)

serves

Saltsalt
3 pounds spinach, trimmedspinach
2 tablespoon butterbutter
2 teaspoons garam masala or curry powder
¼ teaspoon nutmegnutmeg
2 cups coconut milkcoconut-milk
½ cup yogurtyogurt
1 brick firm or extra-firm tofu, cut into ½-inch cubes, or 12 ounces thinly sliced pork shouldertofu
1 large russet potato, thinly sliced (with a mandoline if you have one)potato
2 tablespoons olive oilolive-oil
Black pepperpepper

Instructions (3 steps)

01Heat 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.
02Put 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.

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Not rich — missing servings, total time, or calories.