Curried-Spinach Stuffing With Caramelized Onions

By Molly O'Neill

Total Time
50 minutes, plus overnight drain
Rating
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Ingredients

Yield:Four servings
  • ¾cup plain lowfat yogurt
  • 2teaspoons olive oil
  • 1small onion, peeled and diced
  • 2teaspoons curry powder
  • 6cups coarsely chopped spinach
  • 1teaspoon salt
  • Freshly ground pepper to taste
  • 1medium onion, peeled, halved lengthwise and thinly sliced
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

81 calories; 3 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 10 grams carbohydrates; 2 grams dietary fiber; 5 grams sugars; 4 grams protein; 325 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Place the yogurt in a paper-towel-lined sieve and let stand until the liquid drips out, several hours or overnight.

  2. Step 2

    Heat 1 teaspoon of olive oil in a medium nonstick skillet over medium heat. Add the diced onion and cook until translucent, about 3 minutes. Lower the heat, stir in the curry powder and cook, stirring, for 3 minutes more. Add the spinach and saute for 3 to 4 minutes.

  3. Step 3

    Place the mixture in a blender and add the salt, pepper and yogurt. Blend until smooth. Place in a small saucepan and set aside.

  4. Step 4

    Heat the remaining oil in a medium-heavy skillet over medium heat. Add the sliced onion and cook, stirring often, until caramelized, about 30 minutes. Warm the spinach mixture. Fill the potatoes with the spinach stuffing and pile the caramelized onions on top. Serve.

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