Prep Time: 30 minutes or less | Cook Time: 30 minutes - 1 hour | Serves: 2
Dinner » Vegetable Dish » Thai

 Ingredients:

1 Medium Onion
6 cloves garlic*
12-14 oz of fresh spinach (you can find this in a bag at your grocery store, usually, or with the other veggies where you can bag it yourself).
2 large potatoes, peeled, diced, and rinsed.
1 cup cooked garbanzo beans (or 1 14-16oz can if you prefer), rinsed & drained
2 cups Basmati rice
2 tbsp Curry Paste (to your desired spicey-ness; I prefer very hot, but had to cook this dish for people that can't take it, so you'll see "Mild" here instead)
1 tbsp black mustard seeds
2 tbsp vegetable oil
2 cups of water
A few small fresh limes**

* If you hate garlic, reduce this number; the original recipe I was given calls for 2 cloves. I, however, could eat garlic much as I would an apple if it didn't sting so badly, so I chose to use a little more.

** If you aren't a big fan of the salty-sweet flavor of lime, use just one; the idea is to give it a "hint" of the flavor.

Note that I have already peeled the potatoes and diced one! 
  
 
 Step 1:

Usually I make the curry paste myself, but didn't have the time this time so I bought some from my local Indian grocer when I picked up the mustard seeds: