Vegetable Curry - Andrew Zimmern

Ingredients

• 2 teaspoons minced fresh ginger
• 1 teaspoon minced fresh garlic
• 2 tablespoons Madras style curry powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• Several pinches red chile flakes
• 14 ounces canned chopped tomatoes
• 1 medium chopped onion
• 3 chopped carrots
• 1 fennel bulb, trimmed and sliced
• 2 cups frozen spinach
• 14 ounce can chickpeas, drained rinsed and drained again.
• 2 cups chicken or vegetable stock
• 2 tablespoons olive oil