Modified "Easy Chickpea Curry"

When I lived in Japan, I had a Scottish neighbor who would often invite me to dinner.  She would make her signature dish - a type of Thai curry made with coconut milk.  It offers a "sweet and spicy" taste.  Well, I thought I could find a recipe on the internet that would offer this same type of idea.  I kept finding chicken and fish dishes only.  It was hard to substitute it with anything I had in stock (ideally tofu).  Instead, I found this other recipe.  It seemed perfect because I had every ingredient.  After starting it out, I came to realize that my potatoes were 'soft'.  According to Jon, I could probably still eat them.  The internet sources I read advised against it.  In the end, I decided to substitute in peas and spinach in place of the potatoes.  It honestly had a really good taste to it.  I think I overdid the spinach.  I used a whole frozen 10 oz. bag.  I could have probably gotten away with 7 oz.  I also served it over brown rice since I had about 3 cups cooked and ready to use (I made too much when I made my Bombay rice and peas).  I think the taste of the spices and curry would have been better brought out through jasmine rice or white rice.  Overall, it was good and I would definitely like to try it again.  I am going to supply my recipe below and link back to the original one that includes potatoes instead of my peas and spinach.

 ngredients:

1 tablespoon butter 1 onion, chopped 3 cloves garlic, minced 3 teaspoons curry powder 2 teaspoons garam masala 1/2 teaspoon ground paprika 1/2 teaspoon white sugar 1/2 teaspoon ground ginger 1/4 teaspoon ground turmeric 1/4 teaspoon salt

1/4 teaspoon pepper 1 (15 ounce) can garbanzo beans, drained 4 oz frozen peas 7 oz frozen spinach 1 (14 ounce) can coconut milk 1 tomato, chopped 1/3 cup milk 2 tablespoons ketchup 2 tablespoons sour cream 2 cubes vegetable bouillon

Directions:

1.	Melt the butter over medium heat in a large saucepan. Cook and stir the onion and garlic in the melted butter for about 5 minutes, until onion is translucent. Sprinkle in curry powder, garam masala, paprika, sugar, ginger, turmeric, salt, and pepper. Continue to cook and stir 3 to 4 more minutes, until spices are lightly toasted.
2.	Mix in the garbanzo beans, peas, spinach, coconut milk, tomato, milk, ketchup, sour cream, and bouillon cubes. Simmer the curry over medium-low heat for about 25 minutes.

Original recipe here (from allrecipes.com)