Ingredients

• 2 pounds Yukon gold potatoes, quartered
• Pinch salt, for water
• 1 tablespoon butter
• 2 cloves garlic, minced
• 1 small onion, halved and thinly sliced
• 1 teaspoon curry powder
• 4 cups baby spinach
• 1 large tomato, diced

Instructions

1. In a large pot, cover the potatoes with cold water, add some salt then bring to a simmer. Cook, uncovered, until tender when pierced with a knife, about 20 minutes. Drain the potatoes.
2. Melt the butter in a large skillet over medium heat. Add the garlic and the onion and cook until the onion has softened, about 2 minutes. Add the potatoes. Stir in the curry powder, then add the spinach and tomato. Cook and stir until the spinach has wilted and all the flavors have merged together, about 2 more minutes. Serve warm.