Curried Spinach – Happy Jittery 2017 New Year!

Who doesn’t like a creamy, savoury Curried Spinach dish that cooks itself and acts as a warm dip or a side dish? Toss ingredients into your slow cooker, press start, play cards or whatever it is you do when you’re cooking, then resurface 2 1/2 hours later to stir in a little yogurt and lemon. The most challenging part of the recipe is making sure that you have cumin in your spice collection.

Full credit goes to Marilyn Haugen‘s 175 Best Instant Pot Recipes cookbook, from whence this recipe came.

Curried Spinach

• 3 10 oz packages of frozen spinach, thawed and drained
• 4 garlic cloves, minced
• 1 onion, chopped
• 1 2-inch piece fresh ginger, grated
• 2 t curry powder
• 1 t ground cumin
• 1/2 t turmeric
• 1/2 t kosher salt
• 1/4 c ghee or butter
• 1/4 c vegetable or chicken broth
• 1/4 c 2% plain yogurt
• 2 t fresh lemon juice

In a slow cooker, combine all ingredients except for yogurt and lemon. Cook on low for 3 hours. After 2 1/2 hours add the yogurt and lemon. Adjust amount of salt to your taste. Serve as an appetizer with taco chips, pepper strips, celery, carrot sticks and endive leaves.

Curried Spinach Print Ready Recipe

Final notes:

• Go see Lion after snacking on Curried Spinach for an authentic curried movie experience.

• Go see La La Land for a Broadway musical movie experience.

• Here’s 6 mistakes you’ve all been making with your slow cookers.
• Here’s 100 things we didn’t know last year.
• Did you know that eating turmeric may help ward off dementia?
• So long 2016. Welcome 2017. May we all strive to be good to each other, to show kindness and appreciation.