Fry the onion

• Heat the olive oil in a large pan.
• Add the finely chopped onion and fry for 3 minutes.

Add garlic and ginger

• Add the pressed garlic and grated ginger.
• Fry for one more minute.

Toast the spices

• Add the curry powder, ground cumin, turmeric, ground coriander, red pepper flakes and black pepper.
• Toast the spices for about a minute to build the flavor base.

Add liquids and vegetables

• Pour in the vegetable broth, crushed tomatoes and coconut milk.
• Add the diced sweet potato, chopped bell pepper, frozen peas and broccoli florets.
• Season with salt and stir the vegetables into the curry.

Simmer the curry

• Cover with a lid and bring to a boil.
• Crack the lid open and simmer for about 20 minutes, until the sweet potatoes are fork tender.

Wilt the spinach and finish

• Add the fresh spinach and cook for a couple of minutes until wilted.
• Turn off the heat, add the garam masala and give it a final stir.

Serve

• Serve on basmati rice.
• Top with a dollop of plant-based yogurt, a squeeze of lemon juice and a sprinkle of fresh cilantro.