4 potatoes, cubed
2-3 tbsp vegetable oil
1 yellow onion, cut into 1/2-inch pieces
3 small cloves garlic
curry powder
cayenne pepper
1 can crushed tomatoes with puree
1 can chickpeas/garbanzo beans
1/3 bag frozen spinach
salt
pepper

Boil potatoes in water for 20 minutes, drain.
Heat vegetable oil over medium-high heat, add onions and garlic.
Add curry powder and cayenne pepper to taste, stir.
Add potatoes, stir.
Lower heat to medium, add tomatoes, chickpeas, and spinach, stir.
Add salt and pepper to taste, cover, cook for 5-10 minutes or until warm.