Delhi Chaat - Forks Over Knives

Ingredients

• 3 large russet potatoes, peeled and cut into 1½-inch pieces (2½ lb.)
• 1 cup panko bread crumbs
• 2 cups unsweetened, unflavored plant-based milk
• 5 tablespoons lemon juice
• 3 teaspoons grated fresh ginger
• 1½ teaspoons ground cumin
• 1½ teaspoons ground coriander
• 1 teaspoon ground turmeric
• Sea salt, to taste
• Freshly ground black pepper, to taste
• 1½ cups finely chopped onions
• 1 cup chopped tomatoes
• 5 cloves garlic, minced
• 1 teaspoon curry powder
• ⅛ teaspoon cayenne pepper
• 1 15-oz. can chickpeas, rinsed and drained
• 2¼ cup chopped fresh cilantro
• 1½ teaspoons date paste
• 2 cups packed fresh spinach
• ¼ of a small red onion, halved
• 1 fresh serrano chile pepper, seeded
• 1 pitted date
• ½ teaspoon cumin seeds
• ½ cup rice crackers (crushed)