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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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An updated take on the classic Indian spinach-cream curry, Saag. Same bouyant creaminess, same thick mouth-feel, but with no cream, almost no saturated fats, and low in calories. Since the dairy comes from yogurt, some lactose intolerant people can eat it. Ingredients:
1 1/2 cups yogurt, divided |
1 tablespoon cornstarch |
1/2 cup water |
1 teaspoon salt |
1 tablespoon vegetable oil |
1 onion, diced |
1 (8 ounce) box frozen spinach, thawed and drained |
2 tablespoons curry powder |
1 -3 hot red pepper, chopped |
1 lb chicken or 8 ounces shrimp or 1 (12 ounce) can chickpeas |
Directions:
1. Add vegetable oil to hot pan.
2. If using meat, brown the meat now and remove.
3. Add diced onions and salt to hot pan. Cook over medium heat until translucent, maybe 3 minutes.
4. Add curry powder and 1/2 cup yogurt. Boost heat to high. Yogurt will quickly break-down, then it will combine with the oil, onions and curry powder. Cook until fragrant.
5. Reduce heat to medium-high.
6. Add red peppers and cook for 1 minute.
7. Add spinach and cook until warm.
8. Combine corn starch and 1/2 cup water. Mix thoroughly.
9. Add corn starch slurry to pan. Stir constantly until thickened.
10. Reduce heat to low.
11. Check seasoning. It should be hotter than you'd like, since the rest of the yogurt will absorb quite a bit of heat. You may also want to add more curry powder,.
12. Check thickness. Add water if too thick, or boost heat to medium and reduce if too thin.
13. If you're using meat, add it, and any juices that have collected, into the pan.
14. Add the rest of the yogurt and mix in well. Check seasoning again. Remove from heat.
15. Serve over rice.
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