INGREDIENTS
3 cups
baby spinach
1 1/2 cups
baking potato
1/4 tsp
black pepper
1 tsp
brown sugar
14 1/2 oz
canned tomatoes
1 cup
carrot
3 cups
chickpeas
1 tbsp
curry powder
1 tsp
fresh ginger
2
garlic cloves
1 cup
green beans
1 cup
green bell pepper
1/8 tsp
ground pepper
6
lemon wedges
1 cup
light coconut milk
1 tbsp
olive oil
1 1/2 cups
onion
1/2 tsp
salt
1
serrano chile
14 oz
vegetable broth