Spicy spinach and onion ragout

Ingredients for 4 servings:

• 750 g fresh leaf spinach
• 2 tbsp, leveled cornstarch
• 250 ml vegetable stock
• 300 g yogurt (cream yogurt)
• 250 g onion(s), small, brown
• 250 g onion(s), red, small
• 3 tbsp olive oil
• 2 tsp curry powder (or 3 tsp)
• 2 tsp ground turmeric (or 3 tsp)
• 1 tsp cayenne pepper (or 2 tsp)
• 75 g cashew nuts
• Salt

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Wash and sort the spinach several times – but do not dry it. Mix the cornstarch, vegetable stock, and yogurt in a bowl until smooth. Peel and quarter both onions. Heat the olive oil in a wide saucepan and fry the onion quarters over low heat, stirring occasionally, until translucent, then over medium heat until light brown. Add the yogurt mixture and bring to a boil, stirring constantly. Season the ragout generously with salt, curry powder, turmeric, and cayenne pepper. Mix in the spinach, cover, and cook over high heat for about two minutes (until the leaves are soft). Roast the cashews in a non-stick pan without adding any fat until light brown. Arrange the ragout on a well-heated platter and serve sprinkled with the cashews. Goes well with Turkish vegetable strudel.