Step 1

Mince the garlic and grate the ginger; place them in a small bowl and set them aside.

Step 2

Dice the onion into bite-sized pieces. Peel the carrot and thinly slice it. Cut the pepper into large squares.  Chop the cauliflower into bite-sized florets. Cut the broccoli into florets.

Step 3

Add the olive oil to a large skillet and heat it to medium high. Add the vegetables to the skillet with 1/2 teaspoon kosher salt and cook for 8 minutes, stirring occasionally, until fork tender and lightly browned. Once tender, add the garlic and ginger and cook for 1 minute.

Step 4

Stir in the vegetable broth, curry powder, cumin, turmeric, coriander (optional), 1/2 teaspoon kosher salt, peanut butter, peas and chickpeas. Simmer for 5 to 10 minutes until the sauce is thickened just slightly. (The sauce with be brothy, not thick.) Taste and add additional salt as necessary (we added several more pinches). Spoon the veggies over rice or quinoa, along with a few spoonfuls of broth. Serve with naan bread on the side, if desired.