Tomato Coconut Curry Chickpea Stew

Ingredients

• 2 tsp coconut oil
• 1 onion, diced
• 1 tbsp curry powder (more or less to taste)
• 1 bay leaf
• 4 cloves garlic, minced
• 1 tbsp ginger, minced
• 1 cup potatoes, chopped
• 28 oz can crushed tomatoes
• 1 cup can light coconut milk
• 1 cup vegetable broth
• 14 oz canned chickpeas, drained and rinsed
• 4 cups spinach, chopped (or kale)
• 2 cups cauliflower florets