Curried Creamed Spinach with Saffron

 

I looked at my recipe for palak paneer and decided I wasn't in the mood for something that complex or that many dishes to wash.  So I threw a bunch of similar flavors in a pan, microwaved a box of frozen spinach, and stirred in some sour cream at the end.

I wish I had made a double batch.  This has tons of flavor from the spices and tomato paste, but it isn't "spicy".  It's flavorful, with a touch of saffron aroma at the end.

And yes, I did realize that the color combinations were going to turn this brown, or at least a muddy orange.  If you're expecting it, it isn't unappetizing.  Might be a harder sell to kids, though.

The next time you need a twist on the traditional creamed spinach, I recommend trying this one out.

1 Tb olive oil
1/2 C diced onion
1/2 tsp paprika
1/2 tsp curry powder
1/4 tsp salt
*1 clove garlic, minced
*1/2 tsp grated ginger
2 Tb tomato paste
1 10 oz box frozen chopped spinach
*1 Tb lemon juice
1 pinch saffron
*1/4 C sour cream

1.  Heat oil over medium in a large skillet.  Add diced onion and cook, stirring occasionally, until softened, about 5 minutes.

2.  While the onions are cooking, open box of spinach and set the box on a microwave-safe plate.  Add a tablespoon of water and microwave for 2 minutes.  Let it camp out in the microwave until ready to use.  Crush saffron strands into a small cup and add 1 Tb boiling water, so it can bloom while everything is cooking.

3.  Once onions are softened, add minced garlic, tomato paste, grated ginger, and dry spices.  Cook until fragrant and it makes a thick paste, about 2 minutes.

4.  Add box of spinach.  It will have a lot of water in it.  Use that water to help you break up any remaining frozen sections and stir until uniform in the pan.  Continue to cook until extra water boils off, then remove from heat.

5.  Finish with lemon juice, the saffron in water, and sour cream.  Serve hot.

Difficulty rating  π