Step 1

Heat the oil in a large sauté pan or stockpot over medium-high heat.  Add the onion and sauté for 5 minutes, stirring occasionally, until softened.  Add the ginger and garlic and sauté for 1 minute, stirring occasionally.  Add the curry powder and garam masala and sauté for 1 minute, stirring occasionally.

Step 2

Add the oat milk, chickpeas, tomatoes, coconut milk, sweet potato and stir to combine.  Continue cooking until the mixture reaches a very low simmer.

Step 3

Reduce heat to medium-low and continue cooking the curry (uncovered) over a very low simmer, stirring occasionally, until the sweet potatoes are softened, about 10 to 15 minutes.

Step 4

Add the baby spinach and lemon juice and gently toss with the curry until the spinach has begun to wilt.  Season the curry with however much salt and pepper you think is needed, to taste.

Step 5

Serve warm, garnished with lots of toppings, with either naan, rice, and/or rice noodles.