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Start brown rice.
Saute onion, garlic, ginger, and one whole chile in oil/butter in larger frying pan. Add garam masala curry paste. Add one can chick peas and a tad later two cans or chopped tomatoes. Let simmer for 15 mins or so. (consider removing the chile for storage overnight)
Saute garlic and ginger in oil/butter in sauce pan. Add fresh spinachone to two full bags. (I don't recommend frozen spinach, but it worked when we used it. Add a little more seasoning and butter.) Add some milk, we used almond milk. Let simmer for 15 mins or so, and then stir in Mexican cheese (cotija), milk, yogurt, or cream, and a little corn starch if needed to thicken (probably only needed with the cheese or milk variations).
Serve over rice. Enjoy!