Vegetarian Curry with Spinach, Tomato and Chick Peas

Ingredients:
- 2 bags Success Basmati Rice
- 1 Tbsp. vegetable oil
- 1 clove fresh garlic, chopped
- 1 small onion, finely chopped
- 1 Tbsp. fresh gingerroot, peeled and finely chopped
- 1 Tbsp. curry powder
- 1 can (14-1/2 oz.) diced tomatoes
- 1 can (16 oz. each) garbanzo beans (chick-peas), drained and rinsed
- 2 cups fresh baby spinach leaves
- salt and ground black pepper, to taste
- 1/2 cup plain yogurt
- fresh cilantro leaves, optional

Directions:
- Prepare rice according to package directions.
- Heat the oil in a medium saucepan and cook the garlic, onion and ginger 5 minutes until softened.
- Stir in the curry powder and cook for 1 minute.
- Add tomatoes and simmer for 5 minutes, stirring occasionally.
- Stir in the chick peas.
- Simmer 5 minutes.
- Fold in spinach.
- Season with salt and pepper to taste.
- Serve over rice topped with yogurt and cilantro, if desired.