Chana Masala (Rich Coconut Spinach and Chickpea Curry)

I want to get better.

I want to get better at serving a wider range of eaters. It's not just a meat and potato kind of world anymore. (phew)
There are animal eaters, and vegetable eaters, there are chocolate eaters, and even MAN eaters..(no thank you.)
More specifically, gluten free eaters and vegan eaters. I wouldn't even be aware of these kinds of eaters, if I didn't have close ones to me eat this way, and introduce me to these lifestyles.
Any who- I'm not in a deep mood to explain (obviously, Jana), but Ive got a tasty recipe that qualifies. It was so rich, Nathan thought there had to be cheese or meat in it and NO- there isn't, but it still fills you up!!
Want to try it?

You'll need:

1-2 tablespoons vegetable oil
2 tsp minced garlic
1 tablespoon ginger
1 tablespoon curry powder
1 tablespoon ground tumeric
2 tablespoons lemon juice
dash of red pepper flakes (optional)
1 can chickpeas, drained
1 pound baby spinach
1 tablespoon red curry paste
1 can coconut milk
1 teaspoon salt, or to taste


3-4 sweet potatoes, cut in chunks (400 degrees for 25 minutes. Toss in oil, S&P)
Cilantro leaves, to garnish

Method:
Sauté garlic and ginger and curry powder in oil. Add lemon juice and chickpeas. Look for them to turn a crispy golden color as you mix them in the curry mixture.

Throw in spinach a bit at a time, until they cook down. Continue to stir. Add curry paste, coconut milk, and salt it up. I added extra lemon juice because I like the citrus underneath.. Scoop over a pile of potatoes.

*otherwise you can skip potatoes and scoop over basmati rice