Easy Breezy Veggie Curry

In July 2014 I discovered the plant based whole food eating lifestyle and have never looked back. I eat no animal products (no meat, dairy, eggs, nada) and really do not even miss it!

2 cups peeled and roughly chopped carrots

3-½ cups low-sodium vegetable broth, divided

1 tablespoon curry powder

½ teaspoon sea salt

1 onion, chopped

2 tablespoons water or vegetable broth

4 cloves garlic, minced

2 teaspoons minced fresh ginger or ginger from a squeeze tube

1 large russet potato, peeled and cut into ½ inch cubes

2 cups cauliflower florets, cut into bite-sized pieces

2 cups broccoli florets, cut into bite-sized pieces

1 (14.5‑ounce) can diced tomatoes

1 (15.5‑ounce) can low-sodium chickpeas

1 cup frozen peas

5 ounces baby spinach

Chopped fresh cilantro (optional)

Cooked brown rice (optional)

Directions at hachettebookgroup.com

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