Cook Time: 45 minutes
Makes 3 servings
1 can Coconut Milk
A splash of Hawaiian BBQ Sauce
2 cups Spinach
1 Carrot
0.5 cup Peas
1 Potato - Russet
2 inchs Ginger
Cayenne Pepper to taste
Black Pepper to taste
Curry Powder to taste
Sugar to taste
Cook 1 cup Basmati Rice
Chop 1 Russet Potato 2in. Ginger 1 Carrot
Sauté in non-stick pan until cooked Potato
Sauté Ginger Carrot .5 cup Peas
Add 1 can Coconut Milk 2 cups Spinach
To Taste: Curry Powder Black Pepper Salt Sugar