Roasted Red Pepper, Chickpea, and Spinach Curry (from One Green Planet)

I found this recipe floating around the internet a few weeks ago. I always love the recipes from One Green Planet, plus they post the absolute best animal photos. We all really liked this meal, but I jazzed it up a tiny bit by adding some heat in the form of 1 T red curry paste. Of course, you can add heat or leave it out - I always forget how spicy we like our food and how 'non-spicy' other people like their food. Just yesterday, a co-worker dipped her spoon into my vegan cheezy sauce and couldn't believe how spicy it was. To me, it was perfect!

Below is the original recipe and my variations.

Roasted Red Pepper, Chickpea, and Spinach Curry

3 large red bell peppers
3 T olive oil
3 cloves garlic
1 onion, diced
salt and pepper
1 1/3 C coconut milk ( I used a can of full fat coconut milk)
4 T nutritional yeast
2 1/2 T cornstarch (next time I'll leave this out so the liquid is thinner)
1 pinch smoked paprika
1 1/4 C chickpeas
1 C spinach (needs lots more - add it at the end to keep it nice and green)
3/4 C cherry tomatoes (I used a can of diced tomatoes, drained. Next time, I'll keep all the liquid)
(I also added 1 heaping T of red curry paste. Sriracha would be good too)
1. Bake the red peppers at 425 degrees for about 30 minutes until charred. Place peppers under some plastic wrap and allow them to cool. Remove the skin, seeds, and stems and set aside.
2. Saute the onion and garlic in the olive oil, season with salt and pepper.
3. In a blender, mix the peppers, onion and garlic mixture, coconut milk, nutritional yeast, cornstarch and smoked paprika.
4. Transfer the sauce to a skillet, add chickpeas, spinach and tomatoes. Bake for about 30 minutes. Serve over rice.