Saute:
1 onion
4 large garlic cloves
1/4-1 tsp hot pepper flakes
3 T oil
Add:
2 inches fresh ginger
2 tsp coriander
2 tsp ground cumin (or 1 tsp ground and 1 tsp seeds)
1 tsp tumeric
1 tsp curry
1/4 tsp salt
Saute 5 more minutes
Add:
2 packages frozen spinich, preferably thawed
2 16 oz cans whole peeled tomatoes
(or a 22 oz can Progresso whole peeled tomataoes with added puree)
1 can chickpeas
Cool on low-medium heat for 30-40 minutes.
Optional:
Before serving, add 3 T tamarind paste diluted with equal amount water (or
2-3 T tamarind sauce undiluted).
Serve over basmati or plain rice. (Approximately 8-10 servings.)
Yogurt sauce:
8 oz plain yogurt
1 cucumber, seeds removed, grated