Curried-Spinach Stuffing With Caramelized Onions

• 3/4 cup plain lowfat yogurt
• 2 teaspoons olive oil
• 1 small onion, peeled and diced
• 2 teaspoons curry powder
• 6 cups coarsely chopped spinach
• 1 teaspoon salt
• Freshly ground pepper to taste
• 1 medium onion, peeled, halved lengthwise and thinly sliced

1. Place the yogurt in a paper-towel-lined sieve and let stand until the liquid drips out, several hours or overnight.
2. Heat 1 teaspoon of olive oil in a medium nonstick skillet over medium heat.
3. Add the diced onion and cook until translucent, about 3 minutes.
4. Lower the heat, stir in the curry powder and cook, stirring, for 3 minutes more.
5. Add the spinach and saute for 3 to 4 minutes.
6. Place the mixture in a blender and add the salt, pepper and yogurt.
7. Blend until smooth.
8. Place in a small saucepan and set aside.
9. Heat the remaining oil in a medium-heavy skillet over medium heat.
10. Add the sliced onion and cook, stirring often, until caramelized, about 30 minutes.
11. Warm the spinach mixture.
12. Fill the potatoes with the spinach stuffing and pile the caramelized onions on top.
13. Serve.

yogurt, olive oil, onion, curry powder, spinach, salt, freshly ground pepper, onion

Taken from cooking.nytimes.com/recipes/5322 (may not work)