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

Name: Curry-Creamed Spinach and Tofu (or Pork) With Potato Crust
Total time: 45 min
Yield: 4 servings
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

By Mark Bittman

Total Time: 45 minutes
Rating: 5(193)
Comments: Read comments

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.

Featured in: A Taste of Spring

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Ingredients

Yield:4 servings

Salt
3pounds spinach, trimmed
2tablespoon butter
2teaspoons garam masala or curry powder
¼ teaspoon nutmeg
2cups coconut milk
½ cup yogurt
1brick firm or extra-firm tofu, cut into ½-inch cubes, or 12 ounces thinly sliced pork shoulder
1large russet potato, thinly sliced (with a mandoline if you have one)
2tablespoons olive oil
Black pepper

Ingredient Substitution Guide

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Preparation

Step 1
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.
Step 2
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.
Step 3
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.

Ratings

5 out of 5

193 user ratings

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Comments

Marti7 years ago

The flavor was very bland the first time I made the recipe. Subsequently I modified the curry seasoning & it was amazing...4tsp graham masala, add 4tsp curry power, 1/2+tsp crushed dried jalapeño pepper(or hot paprika). Additionally sautee a medium shallot & 2 cloves of crushed garlic. Definately a weekday go to recipe now.

Rachel Slater7 years ago

I found this to be surprisingly comforting. The crunchy potato is a great combination with the creamed spinach. I used the thinnest setting on my mandolin, ending up with a potato gratin layer that I'll do again. Next time, I'll add an onion to the spinach.

Jim Council7 years ago

This is good. I read the other review and added onion. Also mushrooms and garlic. Just had a sweet potato so used that. The basic recipe could accommodate many variations. Will definitely make this again.

Lauŕie R1 year ago

I followed the advice of others and sautéed a shallot and diced onion in the butter before adding the garam masala. I also used an extra tablespoon of garam masala for the seasoning.

Farin3 years ago

Made this as many recommended, with 2 shallots and 2 cloves of garlic with the spices and increasing those spices to 4 tsp of curry and 4 tsp garam masala. Served with some lemon (needed the acid) and was amazing. Even the kids loved it.

Batgirl4 years ago

Double curry and Garam masala try adding shallot

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