Indian Vegetable Curry - MA SNAP-ED

Ingredients

• 2 teaspoons coconut, olive, or vegetable oil
• 1 yellow onion, peeled and chopped
• 2 carrots, scrubbed and chopped
• 2 celery stalks, chopped
• 2 garlic cloves, peeled and minced
• 1 (1-inch) piece fresh ginger, peeled and minced
• 1 tablespoon curry powder
• 1 red bell pepper, cored and chopped
• 1 sweet potato, scrubbed and diced
• 1⁄2 teaspoon kosher salt
• 2 cups water
• 1 (14-ounce) can coconut milk
• 1 (14-ounce) can chickpeas, rinsed and drained
• 3⁄4 cup diced tomatoes (half of a 15-ounce can)
• 1⁄2 cauliflower head, florets only
• 2 cups baby spinach leaves
• 1⁄2 cup chopped fresh cilantro or basil leaves or a combination