Weekly Recipe: "Creamy" Spinach Curry

I found this recipe in Body & Soul magazine, and it's on my list of things to cook very, very soon. I lightened the recipe a bit, reducing the amount of oil and using nonfat yogurt instead of whole milk yogurt. That change alone saved several Points per serving.

"Creamy" Spinach Curry
Serves 4
5 Points value

1 Tbsp safflower oil
1 large onion, chopped
4 garlic cloves, sliced
1 1/2 tsp garam masala (it's a spice blend)
14.5oz vegetable broth
6 bunches flat-leaf spinach (about 3lb), trimmed, washed, and chopped
Coarse salt and ground pepper
12.5oz package extra-firm tofu, drained and cut into small cubes
1/2 cup nonfat yogurt (Greek style preferred)

In a Dutch oven or large pot, heat the oil over medium heat. Add onion and garlic; cook, stirring occasionally, until onion is tender, 5-7 minutes. Add garam masala; cook, stirring, until fragrant, about 1 minute.

Add broth; bring to a boil. In batches, fill skillet with spinach; cook until wilted, adding more spinach as room becomes available, 2-3 minutes; season with salt and pepper.

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. You can serve over rice if you like (for extra Points of course).