Step 1

Heat the oil in a large stockpot over medium-high heat. Add the onion, garlic, and ginger and cook until they begin to brown, about 5 minutes.

Step 2

Add the light coconut milk, vegetable stock, and red curry paste to the pot and stir to combine. Add the cauliflower, green beans, carrots, and chickpeas. Bring the mixture to a boil, and then reduce the heat to medium-low. Cover the pot and simmer for 15 minutes, or until the vegetables have softened.

Step 3

Uncover the pot and stir in the spinach, continuing to simmer, while stirring frequently until the spinach wilts. Season with sea salt and black pepper to taste.