Coconut Curried Vegetable Stew

Name: Coconut Curried Vegetable Stew
Ingredients: 1 tablespoon extra-virgin olive oil or 2 to 3 tablespoons vegetable broth or water; 1 medium onion, finely chopped; 2 to 3 cloves garlic, minced; 4 medium carrots, peeled and sliced; 4 medium potatoes, any variety, peeled and diced; 1/2 medium head cauliflower, cut into bite-size pieces; 1 to 2 teaspoons grated fresh ginger, or to taste; 2 to 3 teaspoons good- quality curry powder, or to taste; 1 teaspoon ground cumin; 1/2 teaspoon turmeric; 1 to 2 small fresh hot chili peppers, seeded and minced (optional); 1 (15-ounce) can light coconut milk; 8 to 10 ounces green beans (fresh or organic frozen) or slender asparagus, cut into 1- to 2-inch lengths; 3 to 4 ounces baby spinach; 1/4 to 1/2 cup minced fresh cilantro, plus more for topping; Salt and freshly ground pepper to taste