Curry-Creamed Spinach and Tofu With Potato Crust

I feel like my hormones are out of whack.  I have been taking several different hormone medications for almost two years now, and I think my hormones are finally rebelling.  Ironically, I have been on a “break” with the treatments for the past few months so it seems a bit strange that my hormones would not be at their natural stasis.   I’ve been pondering this for the past few weeks, and the most logical scenario I can come up with is that my hormones have become so used to being tweaked that they no longer know how to get back to their natural state.


I read a book a few months back that was all about teaching women how to live according to their monthly cycle i.e. their hormone production.  It was intriguing and I took a lot of notes.  The author posited that women need to go about their daily lives always keeping in mind where they are in their monthly cycle.  Hormones are incredibly powerful and therefore affect our behavior, how we make decisions, and how we feel about the world around us.  She recommended that we adjust our exercise schedule as well as the foods we consume based on where we are in our cycle.  I think there is a lot of truth in this.  Apparently I need more cauliflower in my diet this week.

I can’t seem to come up with any other explanation for what my body is going through.  My husband says I’ve been fiercely tossing and turning at night like never before.  And I’m reverting back to my old insomniac ways, which I haven’t experienced this regularly in a long time.  Yesterday was a good example of something I haven’t done in years, and it felt completely regressive but also completely out of my control.  At some point over a decade ago, I became obsessed with the meatball sub at Subway.  I could always tell when I was PMS’ing because I would start to intensely crave this meatball sub, as well as a bag of Sun Chips (they still make them!).  Before yesterday, I probably hadn’t had one in three years or so.  But it was almost like some unknown force was pulling me there.  I gave in.  It wasn’t nearly as good as I’d remembered—maybe because they recently took all of the trans fats and synthetic chemicals out of their bread?


This recipe led to me making a batch of (baked) homemade potato chips for the first time!  And because of my hormonal imbalance, I ate half the batch while standing over the stove in the kitchen.  Almost as bad as eating over the sink.  I found this recipe in a recent Sunday Magazine in the New York Times.  I really wanted to try it based on the fact that I’ve never made anything with coconut milk before.  And I think I’ve cooked with tofu all of three times in my life.  It’s a really tasty dish that requires almost no effort other than thinly slicing potatoes.  The nutmeg and garam masala add a nice warmth to the dish that made me wish it were October instead of May, which is a shame because May is one of our loveliest months here in NYC.  Try this recipe and let me know what you think!


Curry-Creamed Spinach and Tofu With Potato Crust

A fun and delicious spin on creamed spinach, with warm spices, creamy tofu, and crispy potatoes on top!
Prep Time 10 mins
Cook Time 40 mins
Course Main Course
Cuisine American, Indian
Servings 4 servings


  • 3 pounds spinach trimmed
  • 2 tablespoons butter
  • 2 teaspoons garam masala
  • 1/4 teaspoon nutmeg
  • 2 cups coconut milk
  • 1/2 cup yogurt
  • 1 brick firm or extra-firm tofu cut into 1/2-inch cubes
  • 1 large russet potato thinly sliced
  • 2 tablespoons olive oil
  • Black pepper
  • Sea salt


  • Heat the oven to 425 degrees F.  Bring a large pot of water to boil, and salt it.
  • When the water is boiling, add the spinach, and cook for about a minute.  Plunge the spinach into a large bowl of ice water, squeeze the moisture from the leaves and roughly chop them.
  • Put the butter, garam masala and nutmeg in a large saucepan over medium heat.  When the spices are fragrant, add the coconut milk, yogurt, spinach, tofu and 1 teaspoon salt.
  • Bring to a boil and cook, stirring occasionally, until the spinach has absorbed much of the liquid; taste, and adjust the seasoning, and transfer to an ovenproof dish.
  • Toss the potato slices with the oil, and sprinkle with salt and pepper.  Lay them over the top of the spinach and tofu without overlapping too much.
  • Bake until the potatoes are golden and crisp, 25 to 35 minutes.  Scoop into bowls and serve.
Keyword coconut milk, russet potato, spinach, tofu


  1. Well this sounds delicious! I’m going to try it with non-dairy yogurt to make it vegan. (Oh, except for the butter. Mmmmm… butter.)

    • Gastronotherapy

      Laura: I feel the same way about butter. I actually just said to my husband the other day, “I’m glad I wasn’t an adult in the ’80’s when fat was considered the worst thing humans could eat. I would have killed myself.” He thought I was being a bit dramatic.

  2. Wow, this sounds easy and delicious!

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