Vegan Chickpea Curry with Roasted Cauliflower & Spinach

Ingredients

• 1/2 head white cauliflower
• 1/2 head Romanesco cauliflower
• 2 teaspoons olive oil
• salt
• fresh ground pepper
• 1 tablespoon of extra-virgin olive oil
• 1 onion, chopped
• 3 cups of vegetable broth (or more if needed)
• 2 jalapenos, chopped
• 6-8 small yukon gold potatoes, chopped into quarters
• 8 ounces of spinach leaves
• 15 ounces carton, chickpeas rinsed (or fresh cooked about 1 1/2 cups)
• 8 ounces of crushed tomatoes
• 1 1/2 inches of fresh ginger, grated
• 6 dried curry leaves, crumbled
• 1/2 tsp ground turmeric
• 1 tsp ground mustard
• 1/2 tsp chili powder
• 1/2 tsp salt
• 1/4 tsp fresh ground pepper (or more to taste)
• 1/2 tsp vegan sugar
• 2 tbsp fresh lemon juice