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