Makes 7 cups. Serve with brown rice or any other whole grain.
In a large saucepan cook onion, bell pepper, and garlic over medium heat for 5 minutes or until tender, stirring occasionally and adding water, 1 or 2 tablespoons at a time, as needed to prevent sticking. Stir in coconut milk, curry paste, and, if desired, crushed red pepper. Bring to a boil; add garbanzo beans. Return to boiling; stir in spinach and cilantro just until spinach has wilted. Serve over hot brown rice or other whole grai.
