6 tbsps olive oil
2 cloves garlic, chopped
1 tbsp grated fresh ginger
2 dried red chilli peppers
1 finely chopped onion
2 tsps ground cumin
1 tsp ground coriander
1 tsp ground turmeric
170g sour cream
1.3kg fresh spinach, torn
1 large tomato, quartered
4 sprigs fresh cilantro leaves
225g ricotta cheese
coarse sea salt to taste

In a large saucepan heat 3 tbsps of olive oil and saute garlic, 1/2 tbsp of ginger, chillies and onion until brown. Mix in the cumin, coriander, turmeric and sour cream (add more or less to achieve desired creaminess). Add the spinach, handfuls at a time until it is cooked down, about 15 minutes total. Remove from heat and allow to cool slightly then put into a blender with the tomato, remaining ginger and cilantro. Blend until the spinach is finely chopped. Pour back into the saucepan and keep warm over low heat.
In a separate pan fry ricotta cheese in remaining oil until browned, drain and add to spinach.
Cook for 10 mins on low heat.
Season with salt to taste and serve.