Boxing Day always puts me in the mood for curry and a pint. It's a welcome change after stuffing my face with holiday hams and sugar cookies. I use Pure Luck's raw milk feta in lieu of traditional paneer. This dish is super simple and will make your kitchen smell amazing. Because fish and company start to stink after a while.
6 oz Pure Luck Feta
1 lb fresh spinach, chopped
4 cloves garlic, minced
2 tablespoons fresh ginger, peeled and minced
Kosher salt
2-3 tablespoons Sola Stella Extra Virgin Olive Oil
1 pinch, red pepper flakes, or to taste
2-3 tablespoons Sola Stella Extra Virgin Olive Oil
1 pinch, red pepper flakes, or to taste
1 tablespoon cumin seeds
1 tablespoon curry powder
Sea salt and pepper, to taste
1-2 tablespoons tapioca flour
8 oz Lucky Layla Plain Yogurt
Using a mortar and pestle or the flat part of a knife, make a paste with garlic, ginger and a pinch of kosher salt. Heat oil over medium heat and cook garlic, ginger and red pepper flakes in evoo, about two minutes, or until fragrant. Stir in curry powder, salt and pepper, then add spinach and cook until it begins to wilt. Stir in a dusting of tapioca flour and cook until flour turns slightly golden (like a roux or gravy). Add plain yogurt and cook gently. Lastly, add feta and continue cooking until warmed though. Serve over jasmine rice, with naan.
1 tablespoon curry powder
Sea salt and pepper, to taste
1-2 tablespoons tapioca flour
8 oz Lucky Layla Plain Yogurt
Using a mortar and pestle or the flat part of a knife, make a paste with garlic, ginger and a pinch of kosher salt. Heat oil over medium heat and cook garlic, ginger and red pepper flakes in evoo, about two minutes, or until fragrant. Stir in curry powder, salt and pepper, then add spinach and cook until it begins to wilt. Stir in a dusting of tapioca flour and cook until flour turns slightly golden (like a roux or gravy). Add plain yogurt and cook gently. Lastly, add feta and continue cooking until warmed though. Serve over jasmine rice, with naan.
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