Creamy Curried Spinach Casse­role

with naan & farmer cheese

Vegetarian Today - - Weeknight Easy -

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

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