servings=4

This recipe is fine for all stages of the program

[recipe-ingredients]

• 1 cup baby spinach
• 1/4 tsp. salt
• 1 tsp. turmeric
• 1 tsp. dry mustard
• 2 green chillies
• 1 tsp. coconut powder
• 1 Tbsp. 5% or fat free cream
• 1 Tbsp. tofutti sour supreme or fat free plain Greek yogurt
• 1 tsp. asafoetida powder (an Indian spice)

[recipe-directions]

1. Cook the spinach in a small amount of water with the salt added (just enough water to cover the bottom of a pan, bring to a low simmer and cook for 2-3 minutes).  Drain once cooked, reserve the cooking water for later.
2. Then when cool enough to handle, chop the spinach finely
3. In a small grinder, put turmeric, dry mustard, green chillies, coconut powder, asafoetida powder and cream and mix with a small amount of the cooking water you saved. (you can use a mortar and pestle to grind if you have one) This should make a spicy paste.
4. mix the spice blend paste to the tofutti sour or yogurt depending on which one you are using.
5. Add the spinach and mix.

Serve as a topping to chicken or a veggie burger.