With cottage cheese, this isn’t totally authentic, but it’s mighty tasty.

Yield: 3 servings, each with 5 grams of carbohydrates and 3 grams of fiber, for a total of 2 grams of usable carbs and 6 grams of protein.

INGREDIENTS 

• 2 tablespoons butter
• 1 teaspoon curry powder
• 1 package (10 ounces) frozen, chopped spinach, thawed
• 1 teaspoon salt or Vege-Sal
• 1/3 cup small-curd cottage cheese
• 2 teaspoons sour cream

INSTRUCTIONS

1. Melt the butter in a heavy skillet over low heat, and stir in the curry powder. Let the curry powder cook in the butter for 3 to 4 minutes until fragrant.
2. Stir in the spinach and the salt. Cover the skillet, and let the spinach cook for 4 to 5 minutes, or until heated through.
3. Stir in the cottage cheese and sour cream, and cook, stirring, until the cheese has completely melted and combined with the spinach.
4. Cook for another minute or so until the cheese is melted and the spinach is heated through.
5. Adjust seasoning to taste.
6. Serve hot.