1 small yellow onion, diced
2 medium carrots, diced
4 cloves garlic, minced
2 teaspoons ginger, grated
3 cups vegetable broth
13.5 oz coconut milk
8 oz cauliflower florets
6 oz potato, diced
1.5 cups sweet peas
4 teaspoons curry powder
2 cups spinach

1. In a large pot, sauté onion and carrot until translucent. Use 3 tablespoons of broth instead of oil for this step.
2. Add garlic, ginger, and curry powder and sauté for 1 minute further.
3. Add vegetable broth, coconut milk, cauliflower, potato, and peas.
4. Bring to a boil, reduce heat, cover, and simmer for 15-20 minutes.
5. Stir in spinach and serve hot.