Ingredients
- 1 1/2 tablespoons olive oil
- 1/2 large onion diced
- 4 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 2 tablespoons curry powder
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon cayenne pepper
- 2 tablespoons vegan Thai red curry paste
- 2 small sweet potatoes peeled and cubed
- 1 1/2 cups cauliflower florets
- 1 1/2 cups broccoli florets
- 1 red bell pepper sliced
- 1 large carrot peeled and chopped
- 1 tablespoon tomato paste
- 1 can 15 ounces chickpeas drained and rinsed
- 2 cans 14 ounces coconut milk
- 1 teaspoon salt plus more to taste
- 2 1/2 cups baby spinach
- Brown sugar to taste (optional)
- 2 tablespoons lime juice
- Freshly chopped cilantro for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion, minced garlic, and grated ginger. Cook until onions are translucent.
- Stir in curry powder, turmeric, cayenne, and curry paste. Cook for 1 minute until fragrant.
- Add sweet potato, cauliflower, broccoli, red bell pepper, and carrot to the pot. Stir in tomato paste, chickpeas, and coconut milk. Season with salt. Bring to a boil, then reduce heat and simmer for 15-20 minutes or until vegetables are tender.
- Stir in baby spinach and cook until wilted. Adjust seasonings as needed, adding more salt or some brown sugar to balance the flavors.
- Remove from heat and stir in lime juice. Garnish with fresh cilantro when serving.
