Step 1

Dice onion and carrots. Mince garlic and grate ginger, then set aside.

Step 2

In a large pot, sauté onion and carrot for 7-8 minutes. (I use 3 Tbsp. water/broth for no-oil sauté method, adding more as needed.)

Step 3

Meanwhile, dice potato and cut cauliflower into small florets.

Step 4

When onion is translucent, add garlic, ginger, and curry powder. Stir and sauté for 1 minute.

Step 5

Then add the vegetable broth, coconut milk, cauliflower, potato, and peas.

Step 6

Bring to a light boil. Then reduce heat, cover, and simmer for 15-20 minutes.

Step 7

Stir in spinach (if using) during the last few minutes of cook time.

Step 8

Salt and pepper to taste. Then garnish with chopped fresh cilantro, and serve with rice or naan/pita bread if desired.