by Paola Deocampo
4 red potatoes
3 garlic cloves, pressed or minced
½ yellow onion, sliced
1 oz. ginger root (optional), thinly sliced
2-3 cups vegetable broth
1 can chickpeas
1 cup frozen peas
1 cup cauliflower
½ tbsp. turmeric
½ tbsp. cayenne
1 tsp cumin
Salt (to taste)
1 cup coconut milk
2 rounded tablespoons of Nutritional Yeast
½ bag of baby spinach
Boil water in medium pot. Throw rinsed/scrubbed potatoes in and simmer for 15 minutes (until a fork can easily hit the center of each potato). Let cool. Then, cut into large cubes.
In a larger pot, heat garlic, onion, and ginger root in a few tablespoons of veg broth. Medium heat
When onion begins to soften and become clear, pour 2 to 3 cups of vegetable broth in and increase heat to a low boil. Put chickpeas and frozen peas in pot, stir, and bring to a low boil/simmer. Then add cauliflower.
Sprinkle turmeric, cayenne, cumin, and salt into pot. Stir.
Add Coconut milk. Stir. Allow pot to simmer for about 10 minutes or until cauliflower is soft.
Add red potatoes. Stir. Add nutritional yeast. Stir.
Do a taste test with the broth. Adjust seasoning according to taste.
Turn off heat and immediately add baby spinach. Stir until fully wilted and covered in broth.
Serve over cooked brown rice or quinoa if you’re in need of more carbs!