"Creamy" Spinach Curry

From Martha Stewart

"This recipe recalls the popular Indian dish saag paneer. Its use of tofu instead of paneer, an Indian cheese, makes it lighter and more convenient."

Ingredients

• 2 tablespoons safflower oil
• 1 large onion, chopped
• 4 garlic cloves, sliced
• 1 1/2 teaspoons garam masala
• 14 1/2 ounces vegetable broth
• 6 bunches flat-leaf spinach (about 3 pounds), trimmed, washed, and chopped
• Coarse salt and ground pepper
• 1 package (12 1/2 ounces) extra-firm tofu
• 1/2 cup whole-milk Greek yogurt
• Cooked brown rice, for serving

Directions

Reduce heat to medium-low; simmer spinach until soft and liquid is mostly evaporated, about 30 minutes. Remove from heat and gently stir in tofu and yogurt; serve over rice.