2 TBS olive oil 1 yellow onion, chopped 1 garlic clove, minced 1 tsp fresh ginger, grated 2 tsp curry powder 1/2 cup long-grain white rice 5 1/2 cups vegetable stock 6 ounces spinach 6 TBS coconut milk 1 TBS fresh cilantro, chopped Salt and pepper * In a large saucepan, heat oil. Add onion, garlic, ginger, and curry. Cook 5 minutes or until transparent. Add stock and bring to a boil. Reduce heat and simmer for 10 minutes. * Rinse spinach, take off stems, and slice into shreds. Add to pan and cook 5 more minutes. Pour in coconut milk and cilantro and heat until hot. Salt and pepper to taste.