Sweet Potato & Spinach Curry with Naan (easy!)

I've been eating far too much cake the past week. It's all in preparation for my new microblog (!) coming out in a few months. I'll share more soon. I've been giving away as much cake as I can, and limiting my consumption to "test bites," but in sum, it's still a lot of cake. If you are reading, and live nearby, will you please take some cake? I am very serious. My neighbors, and certainly my husband and Nick, are weary of cake. Nick watched an episode of Sid the Science kid this morning on PBS wherein it's Sid makes a birthday wish to eat cake all day, every day. Nick quipped "He'll be sorry."

In the meantime, sweet potato curry. On naan. It's quick. It's easy. It's delicious. And best of all, it's not cake. Ward off the chills, and dive in headlong, as this easy curry will warm you through and through.

Sweet Potato & Spinach Curry
Makes 4 servings

1 tbsp vegetable oil
1 large onion, thinly sliced
2 tbsp mild madras curry powder (more or less to taste)
1 5-ounce bag pre-washed spinach, roughly chopped
1 14-ounce can lite coconut milk
2 large sweet potatoes , peeled and cut into 1-inch chunks
4 small purchased naan breads (or 2 large, halved) halved & warmed (or make: whole wheat naan)

1. Heat the oil in a large saucepan over medium-high heat. Add the onion; cook and stir 7-8 minutes until golden and softened. Stir in the curry powder and cook and stir 30 seconds.
2. Add the coconut milk and sweet potatoes and cook until just tender, about 15-20 minutes. Add the the spinach and cook 1-2 minutes until wilted. Season with salt and pepper to taste. Serve with naan breads.