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