Seasoned Fresh Spinach in Coconut Yogurt Sauce
(Adapted from Healthy South Indian Cooking by Alamelu Vairavan and Patricia Marquardt)
The subtle flavors of coconut and cumin perfume this savory side dish or dip. Particularly yummy served with rice and a tangy dish such as Madras Chicken Curry.
1 tablespoon canola oil
1/2 cup chopped yellow or white onion
1/2 teaspoon red pepper flakes
1 teaspoon minced garlic (about 1 clove)
6 ounces fresh baby spinach, washed and chopped
½ teaspoon cumin powder
1/8 teaspoon salt
1 cup low-fat plain yogurt*
1 tablespoon unsweetened coconut flakes
In large skillet or Dutch oven, heat oil over medium heat. Add onion, red pepper, garlic and stir-fry for a minute or two. Add chopped spinach, cumin and salt. Cook for a few minutes more, until spinach is slightly wilted. Transfer to a serving and let cool for a few minutes. Just before serving, add yogurt and coconut, and stir to coat.
*Note: Can use whole-milk yogurt for an extra-rich sauce.