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MAKE THE FLAVOR BASE: Heat 2 tablespoons olive oil in a large pot. Add 1 medium onion (chopped) and sauté on medium heat for 3 minutes, stirring often.Add 3 cloves garlic and 1 teaspoon ginger (both grated), 2 teaspoons curry powder, 1 teaspoon ground coriander, 1 teaspoon ground cumin, 1 teaspoon turmeric powder, ¼ teaspoon red pepper flakes, 1 teaspoon salt, and ¼ teaspoon black pepper.Stir and toast the spices for one minute until you smell their fragrant aroma. If the pan gets dry, add 2 tablespoons of water and stir until a paste forms.
LET IT SIMMER: Add 1 cup vegetable broth, 1 can (14-ounces) coconut milk, 1 can (15-ounces) crushed tomatoes, 1 can (15-ounces) chickpeas, and 2 cups sweet potatoes (peeled and diced).Stir, cover, and simmer for 10 minutes.Add 1 cup green peas and 2 cups broccoli florets, and simmer uncovered for 15 to 20 minutes or until the sweet potatoes are fork tender. Stir occasionally.Turn the heat off and stir in 4 cups spinach and 1 teaspoon garam masala, then taste and adjust for salt before serving.
SERVING SUGGESTIONS: Excellent with basmati rice, brown rice, roti or naan. We recommend a dollop of Greek yogurt, a squeeze of lemon, chopped cilantro, toasted cashews, and a drizzle of tadka.