Step 1

Heat a medium-sized saucepan over medium-low heat. Add the oil and onion. Saute until translucent, about 5 minutes. Add the garlic, fresh ginger, turmeric, ginger powder, curry powder, garlic powder, and salt and cook for another minute.

Step 2

Add the carrots, broccoli, chickpea, coconut milk, and vegetable broth.

Step 3

Bring to a simmer and then cover and let cook for 10 minutes, or until the broccoli is tender.

Step 4

Stir in the peanut butter and then add the fresh spinach and stir until wilted. Add the lime juice into the curry and stir it in.

Step 5

Serve over rice with lime wedges, chopped peanuts, and/or microgreens.