Curried Vegetable And Chickpea Stew

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1 teaspoon olive oil

1 large onion, diced

2 all-purpose potatoes, peeled and diced

1 Tablespoon salt

1 Tablespoon curry powder

2 teaspoons brown sugar

1 Tablespoon ginger, peeled and grated

3 garlic cloves, minced

1 jalapeno chili (or other hot chili), seeded and minced

2 cups vegetable broth

2 (16-ounce) cans chickpeas, drained and rinsed

1 green bell pepper, diced

1 medium head of cauliflower, cut into bite-sized florets

1 (28-ounce) can diced tomatoes with their juices

1/4 teaspoon black pepper

10-ounces baby spinach

1 cup coconut milk

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