Chickpea Spinach and Potato Curry

This chickpea spinach and potato curry was so good tonight! Here’s the recipe:

1/2 onion, chopped 

2 cloves garlic, minced 

1” piece of ginger, peeled and minced 

1 tsp each: Garam masala, cumin, turmeric, coriander 

1/2 tsp chili (Indian chili powder)

1 tsp salt

Pinch of sugar

1 - 16 oz can of tomato sauce 

1 cup coconut milk

1/2 cup chopped broccoli 

1 can chickpeas, drained and rinsed

2-3 handfuls of baby spinach, chopped 

1 potato, peeled and diced

1/2 cup frozen peas

Sauté onions, garlic and ginger in olive oil on medium high heat, add spices and salt and a splash of water. Stir around and and add all the other ingredients and bring to a boil. Add a little water if it’s too thick. Lower heat and simmer covered for 30-45 min.