RECIPE
1 Tbsp. cooking oil
1/2 an onion, chopped
1 sweet potato, chopped
1 tsp. salt
3 cloves garlic, minced
1 Tbsp. curry powder
1 tsp. ground turmeric
1 tsp. ground cumin
1/4 tsp. ground ginger
1/4 tsp. ground paprika
1/4 tsp. ground black pepper
1 cup carrots, chopped
1 cup cauliflower, chopped
1 cup broccoli, chopped
1 red bell pepper, chopped
1 (28 oz.) can crushed tomatoes
2 cups vegetable broth
2 packed cups spinach
1 (13.5 oz.) can unsweetened coconut milk
1 (15.5 oz.) can chickpeas

To a pot over medium/high heat, add oil, onion, sweet potato, and salt. Stir and cook a few minutes. Add garlic, curry powder, turmeric, cumin, ginger, paprika, and black pepper. Stir well, and cook another minute. Add carrots, cauliflower, broccoli, red bell pepper, crushed tomatoes, and vegetable broth. Stirring often, bring to a boil, then reduce heat, and simmer until the vegetables are tender. Add spinach, coconut milk, and chickpeas. Stir well, and heat through. Makes about 12 cups.

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