Curry Creamed Spinach And Tofu Or Pork With Potato Crust Recipes

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CURRY-CREAMED SPINACH AND TOFU (OR PORK) WITH POTATO CRUST



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

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.

Provided by Mark Bittman

Categories     easy, weekday, casseroles, appetizer, main course, side dish

Time 45m

Yield 4 servings

Number Of Ingredients 11

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

Steps:

  • 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.

"CREAMY" SPINACH CURRY



This recipe recalls the popular Indian dish saag paneer. Its use of tofu instead of paneer, an Indian cheese, makes it lighter and more convenient.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Time 45m

Number Of Ingredients 10

2 tablespoons safflower oil
1 large onion, chopped
4 garlic cloves, sliced
1 1/2 teaspoons garam masala
14 1/2 ounces vegetable broth
6 bunches flat-leaf spinach (about 3 pounds), trimmed, washed, and chopped
Coarse salt and ground pepper
1 package (12 1/2 ounces) extra-firm tofu, drained and cut into small cubes
1/2 cup whole-milk Greek yogurt
Cooked brown rice, for serving

Steps:

  • In a Dutch oven or large pot, heat oil over medium heat. Add onion and garlic; cook, stirring occasionally, until onion is tender, 5 to 7 minutes. Add garam masala; cook, stirring, until fragrant, about 1 minute.
  • Add broth; bring to a boil. In batches, fill skillet with spinach; cook until wilted, adding more spinach as room becomes available, 2 to 3 minutes; season generously with salt and pepper.
  • Reduce heat to medium-low; simmer spinach until soft and liquid is mostly evaporated, about 30 minutes. Remove from heat and gently stir in tofu and yogurt; serve over rice.

EASY POTATO AND SPINACH CURRY



Easy Potato and Spinach Curry image

This is an easy curry recipe. You can eat it with rice, or you can use it as a samosa stuffing. After you make it, let the flavors marry a bit before eating.

Provided by Andtototoo

Categories     Curries

Time 45m

Yield 4 serving(s)

Number Of Ingredients 12

3 lbs potatoes, peeled and diced
1/4 cup oil
2 teaspoons black mustard seeds
1 teaspoon cumin seed
1 -2 teaspoon minced garlic
10 ounces chopped spinach
1/2 teaspoon turmeric
1 -1 1/2 teaspoon cayenne powder
2 teaspoons salt
1 1/2 teaspoons curry powder
1/2 teaspoon garam masala
2 teaspoons lemon juice

Steps:

  • Steam or boil the potatoes in salted water until very tender.
  • Drain and set aside.
  • In a large dutch oven put the oil, mustard seeds, and cumin seeds.
  • Heat over high heat until the mustard seeds have popped for a few seconds.
  • Quickly stir in the garlic.
  • Reduce heat to medium.
  • Add the spinach (fresh or frozen) and stir-fry until tender, adding a couple Tablespoons of water if needed.
  • If the spinach is still half frozen, that doesn't matter, just add it anyway.
  • Once the spinach is cooked, stir in the turmeric, cayenne, salt, curry powder and garam masala.
  • When everything is well blended, add the cooked potatoes and mix until the spinach mixture is evenly distributed with the potatoes.
  • Turn off heat and sprinkle with lemon juice.
  • Gentle stir.
  • Instead of spinach, you can also make this with watercress or fenugreek (methi) leaves.

Nutrition Facts : Calories 415.2, Fat 15, SaturatedFat 2.2, Sodium 1241, Carbohydrate 64.2, Fiber 9.8, Sugar 3.2, Protein 9.6

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