Scott's Curry Spinach
Yield
4 servingsPrep
10 minCook
20 minReady
30 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
basmati rice
cooked |
|
| 1 | x |
onions
|
*
|
| 1 | x |
spinach
frozen |
*
|
| 1 | can |
creamed corn
|
|
| 1 | x |
curry powder
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
basmati rice
cooked |
|
| 1 | x |
onions
|
*
|
| 1 | x |
spinach
frozen |
*
|
| 1 | can |
creamed corn
|
|
| 1 | x |
curry powder
|
*
|
Directions
Sauté onions in a pan (use broth, vinegar, or Pam).
When soft, add frozen block of chopped spinach (if you were clever enough to thaw it, so much the better).
Stir for a minute.
Put in pyrex pan. Dump one can of creamed corn on it.
No, creamed corn doesn't have any cream, it is just blended.
Douse liberally in curry!
Bake the onions, spinach, and creamed corn (with curry!) for 20 minutes on 350℉ (180℃). or so.
Serve over basamati rice or just eat out of the pan.
