- 1/2 cup plain yogurt
- 2 tbsp honey
- 2 dates, pitted and chopped
- Juice of Half a Lemon (or more, taste to get your preferred level of tang)
- Pinch of coriander
- Pinch of cumin
- 1/4 tsp of curry powder (or you can use turmeric and cayenne if you don’t have any)
- 1 tbsp tomato, chopped
- 1 tbsp shallot, chopped
- 1 tbsp cilantro, chopped
- Kosher salt to taste
- 1 package baby spinach leaves
Combine yogurt, dates, lemon juice, honey, spices, and salt in a bowl. Set aside.
Fry the spinach leaves in vegetable oil over medium/high heat. Ensure you have a lid– the spinach will splash and sizzle as soon as it touches the oil, so use the lid to contain the splashing oil! Fry the leaves in handful batches for 30-40 seconds at a time. Remove spinach leaves from oil with a spider or slotted spoon and spread them on a paper towel-lined baking sheet so they don’t get soggy piled on top of one another. Sprinkle each batch with a pinch of salt.
Place fried spinach into a bowl and drizzle yogurt sauce on it. Top with tomato, shallot, and cilantro. Enjoy!