Vegetarian Curry with Spinach, Tomato and Chick Peas

• 2 bags Success Basmati Rice
• 1 Tbsp. vegetable oil
• 1 clove fresh garlic, chopped
• 1 small onion, finely chopped
• 1 Tbsp. fresh gingerroot, peeled and finely chopped
• 1 Tbsp. curry powder
• 1 can (14-1/2 oz.) diced tomatoes
• 1 can (16 oz. each) garbanzo beans (chick-peas), drained and rinsed
• 2 cups fresh baby spinach leaves
• salt and ground black pepper, to taste
• 1/2 cup plain yogurt
• fresh cilantro leaves, optional

1. Prepare rice according to package directions.
2. Heat the oil in a medium saucepan and cook the garlic, onion and ginger 5 minutes until softened.
3. Stir in the curry powder and cook for 1 minute.
4. Add tomatoes and simmer for 5 minutes, stirring occasionally.
5. Stir in the chick peas.
6. Simmer 5 minutes.
7. Fold in spinach.
8. Season with salt and pepper to taste.
9. Serve over rice topped with yogurt and cilantro, if desired.

basmati rice, vegetable oil, garlic, onion, fresh gingerroot, curry powder, tomatoes, garbanzo beans, fresh baby spinach leaves, salt, plain yogurt, cilantro

Taken from www.kraftrecipes.com/recipes/vegetarian-curry-spinach-tomato-chick-peas-179059.aspx (may not work)