Curried Vegetable and Chickpea Stew

Ingredients

• 1 cup coconut milk
• 1 teaspoon olive oil
• 1 tablespoon curry powder
• 1-inch piece ginger, peeled and grated (about 1 tablespoon)
• 1 tablespoon brown sugar
• 1/4 teaspoon black pepper
• 1 tablespoon kosher salt
• 1/8 teaspoon cayenne pepper, optional
• 2 medium red or yellow potatoes, diced
• 1 (10-ounce) bag baby spinach
• 2 (15.5-ounce) cans chickpeas, drained and rinsed
• 1 red bell pepper, diced
• 1 (28-ounce) can diced tomatoes with their juices
• 1 medium head of cauliflower, cut into bite-sized florets
• 3 garlic cloves, minced
• 1 large onion, diced
• 2 cups vegetable broth
• 1 green bell pepper, diced