Curried Yam Stew

This recipe is from the September 2006 McDougall Newsletter.

I will post the original recipe but I made it today with some modifications due to lack of ingredients. I used regular yams (I don't know what garnet yams are). I used cooked pinto beans and chopped kale instead of chick peas and spinach.

4 cups peeled and diced garnet yams
1 15 oz can diced tomatoes
1 15 oz can garbanzo beans, drained and rinsed (or 1 1/2 cups cooked beans)
1/4 cup vegetable broth
2 tsp curry powder
1/2 tsp ground cumin
1/4 tsp ground coriander
1/4 tsp cinnamon
4 green onions, chopped
1/4 cup fresh cilantro
4 cups packed fresh baby spinach leaves

Place the yams, tomatoes, garbanzo beans and broth in a large pot. Bring to a boil, reduce heat, cover and cook, stirring occasionally for 15 minutes, until yams are just tender. Add the remaining ingredients, except for the spinach leaves and mix well. Please the spinach leaves on top of the stew, cover and steam for 1 minute or so, then stir the leaves into the stew. Continue to cook, stirring frequently for 4 minutes longer. Serve at once.

Additional note by me: If you substitute kale in this recipe, steam the kale separately until it's tender and then stir into the stew. Kale leaves are a lot tougher than spinach leaves and take longer to cook.