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Warm 2 tablespoons olive oil in a large pot. Add 1 medium onion (chopped) and fry it on medium heat for 3 minutes, stirring often.
Add 3 cloves garlic and 1 teaspoon ginger (grated), and fry them for one more minute.
Add 2 teaspoons curry powder, 1 teaspoon turmeric powder, 1 teaspoon ground cumin, ½ teaspoon ground coriander, ½ teaspoon black pepper, ¼ teaspoon red pepper flakes, and 1 teaspoon salt. Stir and toast the spices for one minute until you smell their fragrant aroma.
Add 1 cup vegetable broth, 1 can (14-oz) coconut milk, 1 can (15-oz) crushed tomatoes, 2 cups sweet potatoes (diced), 2 cups broccoli florets, 1 cup green peas, and 1 cup bell pepper (chopped). Stir, cover with a lid, bring to a boil, crack the top open, lower the heat, and simmer for about 20 minutes, or until the sweet potatoes are fork-tender.
Add 4 cups spinach, stir, and simmer for a few more minutes until they wilt.
Turn the heat off, and stir in 1 teaspoon garam masala.
Taste and adjust for salt and spices, adding more if you want a bolder vegetable curry.