Heat the coconut oil over medium-high in a medium-sized non-stick skillet. Add the onion and chopped yam and cook, stirring occasionally, until potato is cooked through but still al dente, about 8 to 10 minutes (Note: you can cover the skillet to help steam and cook the potato if necessary).

While the potato and onion is cooking, combine the coconut milk, curry powder, cumin, red pepper flakes, sea salt, and turmeric in a small blender. Blend until completely smooth and set aside.

Add the garlic and ginger to the skillet with the potato and onion and cook another 2 minutes.

Add the diced tomatoes and cook until any excess water has evaporated, about 2 to 3 minutes. Add the coconut milk mixture and chickpeas to the skillet and heat to a boil. Reduce the heat slightly and add the spinach. Cover and cook until spinach has wilted, about 2 minutes. Taste the chana saag for flavor and season with additional sea salt and/or spices.

Serve Chana Saag with cooked white rice (or grain of choice). Note: if you're not in a rush, cook the chana saag at a low simmer for an additional 10 minutes.