Step 1

Peel the potatoes and cut them into bite size pieces. Add them to a saucepan and fill it with enough water to cover the potatoes by a couple of inches. Add enough to make the water taste salty and set the pan over high heat. Bring the water to a boil, then lower the heat to maintain a simmer and cook until the potatoes are tender enough to be pierced with a fork, but still several minutes underdone. Drain the potatoes in a colander set inside the sink and rinse them under cold water for a minute or so to stop their cooking.

Step 2

Add the coconut to a 12-inch or larger skillet and set it over medium heat. Cook, stirring, until about 50% of the coconut is golden brown. Scrape the coconut onto a plate or a bowl and wipe out the skillet.

Step 3

Add the oil and the chopped onion to the skillet and set it over medium heat. Cook, stirring every once in a while until the onion is soft and just barely beginning to darken in color. Add the chopped red bell pepper and garlic and cook for another minute or two.

Step 4

Add the tomato paste, curry powder, and red pepper flakes to the skillet and cook, stirring constantly, for 1 minute longer.

Step 5

Add the coconut milk, 1/2 cup water, soy sauce, sugar, and 1/2 teaspoon of salt to the skillet. Bring to a simmer then add the potatoes, chickpeas, and spinach. If using frozen spinach, add it all at once, no need to thaw. If using fresh spinach add it a few handfuls at a time. As it wilts, you'll be able to add more. Lower the heat to maintain a gentle simmer, cover the skillet and simmer until the potatoes are cooked through and all of the spinach has been added.

Step 6

Remove the skillet from the heat and stir in the fresh basil.

Step 7

Serve the curry over cooked rice topped with the toasted coconut and peanuts.