Add Extra-Virgin Olive Oil (1 tablespoon) and Ground Ginger (2 teaspoon) to large sauce pan over medium heat.
Stir oil and ginger together, then add Garlic (2 clove) and Sweet Onion (1 cup). Cook over medium heat for 5-6 minutes or until onions have softened and are translucent.
While the onions are cooking, place Frozen Spinach (1 bag) in a medium saucepan with water, bring to a boil and cook 4-6 minutes or until spinach is tender.
Remove from heat and allow to cool 5 minutes or so, then transfer to refrigerator on hot pad for another 5-7 minutes. This is to make sure the spinach and water have cooled enough to be transferred to a food processor.
While spinach cools, preheat oven to 445 degrees F (230 degrees C).
Once spinach has cooled, add it to the bowl of a food processor. Add Water (1 1/2 cup) and pulse several times to better chop the spinach, careful not to puree.
Once onions have softened and are translucent, add Garam Masala (1 teaspoon), Ground Cumin (2 teaspoon), Ground Coriander (1 teaspoon), Chili Powder (1 teaspoon), Smoked Paprika (1 teaspoon), Ground Turmeric (1/2 teaspoon), Curry Powder (1 teaspoon), Salt (1 teaspoon) and Ground Black Pepper (3/4 teaspoon). Stir and cook for about 3-4 minutes.
Then add the Diced Tomatoes (1 can), stir to combine, and cook for another five minutes or until the tomato begin to break down. Use back of fork to mash larger tomatoes pieces. Stir Unsweetened Vanilla Almond Milk (1/2 cup) into the skillet, then add the cooked and blended spinach along with the water.
Finally, add the Chickpeas (1 can), then stir to combine all ingredients. Taste to see if more salt or seasonings are desired.
Just before you’re ready to serve, place Garlic Naan (6 piece) on baking sheet and heat in the oven for 1 1/2-2 minutes or until hot.
Serve Spinach Marsala hot over Brown Rice (to taste) with naan bread.