Creamy Yogurt Spinach Curry with Ginger and Black Pepper

By • September 1, 2011 • 1 Comments


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Author Notes: This recipe is the result of my working with some of the very essential and basic flavors of my kitchen. I love the fact that this recipe can be served both warm or at room temperature.
Rinku Bhattacharya

Serves 4 to 6

  • 3 tablespoons olive oil
  • 1 tablespoon freshly grated ginger
  • 4 pieces garlic, pressed
  • 2 teaspoons cumin
  • 1 Medium onion, diced
  • 3 cups very finely chopped fresh spinach
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon salt
  • 3/4 cups low fat Greek yogurt
  1. Heat the oil on medium heat for about 1 minute and add the ginger and the garlic and saute lightly for a minute until begining to turn fragrant and pale golden.
  2. In a small skillet add the cumin and heat for about 1 minute until fragrant. Place in a mortar and pestle and coarsely bruise the cumin.
  3. Add in the spinach and cook for 3 minutes until the spinach wilts
  4. Mix in the black pepper and the salt and mix well
  5. Beat the yogurt and add to the spinach, cook on low heat until the yogurt is warmed through, but do not bring to a boil.
  6. Turn off the heat and let the spinach rest for 15 minutes before serving.

Tags: savory, travels well, works as a dip., works well with cheese

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over 2 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

This looks excellent. I am always on the hunt for interesting "sides" that are simple and rely on just a few well combined ingredients. Definitely going to try this. Thank you for posting it!! ;o)