SWEET POTATO AND SPINACH CURRY

1 tbsp extra-virgin olive oil
1 large onion, finely chopped
1 clove garlic, minced
1 tbsp garam masala
2 sweet potatoes (1 1/2 to 1 3/4 lb total), peeled, cut in 1/2-inch cubes
1 tomato, coarsely chopped
3/4 cup vegetable stock
1/2 tsp kosher salt
1/4 tsp pepper
3/4 lb spinach, tough stalks removed, well rinsed

Heat oil in large, deep skillet on medium. Add onion. Cook, stirring often, until softened and turning golden, 2 to 3 minutes.

Add garlic and garam masala. Cook, stirring, 1 minute.

Stir in sweet potatoes, tomato, stock, salt and pepper. Reduce heat to low. Cover and simmer, stirring occasionally, 10 minutes, until potatoes are almost tender.

Meanwhile, cook spinach with water clinging to leaves in large pan on medium-high heat, stirring often, until wilted, 2 to 3 minutes. Drain well. Chop coarsely.

Stir spinach into sweet potato mixture. Turn heat to medium-high. Cook, uncovered, stirring occasionally, until most of liquid evaporates.

Makes 4 servings
Adapted from source: Top 200 Low-Fat Recipes by Judith Wills