1 can (14 oz/400 ml) coconut milk, preferably light
1 can (19 oz/540 ml) lentils, drained and rinsed
4 C (1 L) baby spinach
1 1/2 C (375 ml) 2% Greek yogurt
Peel potatoes; coarsely chop into large pieces. Place in Rectangular Steamer. Microwave on high, covered, 8-10 min.
Meanwhile, in Wok & Glass Lid, combine seasoning and coconut milk. Bring to a boil over high heat; stir in lentils. Cover; reduce heat to medium and simmer 6 min.
Stir in potatoes, then gradually stir in spinach, small handfuls at a time. Cover and simmer just until wilted, 1–2 min.
Spoon curry into bowls and top with yogurt.
FYI: Sweet potatoes have tapered ends and smooth skin; flesh ranges from light beige to bright orange or slightly purple. Yams are more cylindrical in shape with rough, fuzzy skin; flesh ranges from white to dark purple.