Curried Sweet Potatoes and Spinach

We've been on a sweet potato bender! Costco has been stocking 10 lb bags of organic sweet potatoes for cheap, so I've been coming up with all sorts of things to do with them. This recipe turned out really tasty! One of my favorite dishes at our local Indian restaurant is Sweet Potato Masala. But now that I've cut out dairy, it's not an option for me. I tried making a vegan version with coconut milk. It was okay. This one is better. 

Curried Sweet Potatoes and Spinach

3 large sweet potatoes

1 lb bag frozen spinach

1 medium onion, diced

2-3 cloves of garlic (1-2 tbsp chopped)

1-2 Tbsp olive oil

Salt

1 tsp curry powder

2 Tbsp tomato paste

First chop up your potatoes into 1/2 or 1" pieces. Put them in a pot of water and boil until just tender. Meanwhile, saute your onion in olive or sunflower oil over medium low heat. When onion is ready, toss in the garlic, stirring until aromatic. Add your curry powder, coating the onion and garlic, and fry for about 30 seconds. Then, add your tomato paste and stir well to combine. Now add a little water (a couple tablespoons) and your spinach. Break up your spinach and cook, covered, until thawed. When your potatoes are done, add those to the pan and stir well to combine everything. Salt to taste. Cover and cook for another 10 or 15 minutes, stirring occasionally. 

I served this dish with brown rice and Mung Bean Dal.