Creamy Curried Spinach Casserole
with naan & farmer cheese
Fenugreek is an aromatic spice often used in Indian and Persian cuisines. It adds a slightly sweet and pleasantly bitter flavor to dishes. Makes 6 servings Total time: 30 minutes
3 Tbsp. unsalted butter 1/2 cup diced onion 1 Tbsp. minced fresh ginger 1 Tbsp. minced fresh garlic 1 Tbsp. minced jalapeño 11/2 tsp. ground cumin 11/2 tsp. ground coriander 3/4 tsp. ground turmeric 3/4 tsp. ground fenugreek
3 Tbsp. all-purpose flour 21/2 cups whole milk
2 pkg. frozen chopped spinach (10 oz. each), thawed and squeezed dry 3 cups cubed naan or flatbread 8 oz. farmer cheese, diced Salt and black pepper to taste Lime wedges Preheat oven to 375°. Coat a 2-qt. baking dish with nonstick spray.
Melt butter in a sauté pan over medium-low heat. Add onion, ginger, garlic, jalapeño, cumin, coriander, turmeric, and fenugreek; sweat until onion softens, about 5 minutes.
Whisk in flour to coat; cook 1 minute. Whisk in milk; cook until mixture slightly thickens, 5–8 minutes.
Stir in spinach, naan, and cheese; season with salt and pepper and transfer to prepared baking dish. Bake casserole until heated through and bubbly around edges, 15–20 minutes. Serve casserole with limes. Per serving: 328 cal; 14g total fat (8g sat); 37mg chol; 403mg sodium; 33g carb; 4g fiber; 14g protein