Step 1

In a large skillet/wok set to low-medium heat, sauté onion and garlic in some olive oil until translucent (about 5 minutes), adding a few cracks of salt and pepper to the mixture. Remove mixture and set aside.

Step 2

In the same skillet, sauté cauliflower and bell pepper for a couple minutes (adding more oil as necessary), and then mix in the chickpeas.

Step 3

Return the onion/garlic mixture and add veg broth bringing it to a gentle simmer before reducing to lowest heat again. Add the green curry paste (using the back of a wooden spoon to break it up and integrate). Add the ginger and the coconut milk, stirring to combine.

Step 4

Taste the curry and make any flavor/heat adjustments. You can also make any liquid adjustments as desired (a little more coconut milk, broth, etc).

Step 5

While things are still warm, add the spinach - one large handful at a time - mixing to integrate until all has been added and the spinach is wilted.

Step 6

Serve right away with accompaniments of choice and top with a sprinkle of nutritional yeast and/or cilantro as desired.