Adapted from a recipe found on deliciousliving.com.

1 12 ounce yam

1/2 chopped large onion

1/2 cup canned coconut milk

1 Tablespoon Curry Powder

1 can garbanzos

1 can diced tomatoes, drained

2 tsps. veggie base

1 cup water

3 cups fresh spinach

1/4 cup snipped fresh cilantro

2 tsps. fresh lemon or lime juice

Cut up the potato and steam for @ 10 minutes.  “Sauté” onions in 1/4 cup water over medium heat.  When onions are translucent (@ 3-5 minutes), add milk and curry, stir well to incorporate.  Then add the rest of the water, veggie base, garbanzos and tomatoes.  Bring to a boil and simmer for 5 minutes.  Add spinach, tender sweet potatoes, cilantro and choice of citrus juice and stir, simmer for 2-3 more minutes till spinach wilts and all flavors are combined.

Serve over brown rice and/or more veggies.  Serves 4 (1 1/2 cups each).  260 calories.  Yummy Fall Fare.My BFF in NY coincidentally made almost the same version unbeknownst to me.  Here’s some of her tips: You could add minced garlic after the onions are cooked and before the coconut milk.  Add cayenne pepper for spice.  Add 1 tsp. cinnamon and a pinch of nutmeg.  Instead of sweet potato, use a can of pumpkin puree.  Omit the tomatoes.  Very versatile, filling and bi-coastal dish!!