bizi you made an interesting point. i wonder if you were referring to the spices - not everyone keeps or even can get fresh ginger.

ok so here are some substitutions/generalizations to the recipe that might simplify things...

1. The spices - Ginger, Coriander, Cumin - need not be exact. They can all be substituted with a single ready mix such as Curry Powder, Garam Masala or similar blends you might have on hand. Try to avoid very sweet blends, such as those with a lot of cinnamon.

2. Alternatively, the spices may be omitted altogether.

3. Lemon Juice can be omitted. It can always be added upon serving. I liked the taste better with; also i believe it helps make available the iron from the spinach (absorption enhanced by vit. c).

4. Cooking oils need not be specific. Use what you have: peanut, corn, sunflower oils, butter, marg... (Just put sun' grease in'ere! WD40 or whatever. )
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