Set up steamer basket in a medium-size saucepan. Cover and boil. Cube potatoes and chop up fresh cauliflower. Add potatoes to steamer basket. Add in cauliflower after 3 minutes and continue to steam for 7 - 10 min or until fork tender. Set aside.
Shred or thinly chop cabbage and set aside. Chop and deseed yellow pepper. Mince garlic cloves and grate the ginger. Chop up onions. Heat up a medium saucepan to medium heat and add olive oil.
Add in onions, garlic, peppers, and ginger to pan. Cook for about 7 minutes or until onions are golden brown.
Brush the cooked vegetables to the side of the pan. Add in turmeric, cayenne pepper, coriander, garam masala, and cumin directly onto pan. Make sure it's touching the pan and not on top of the vegetables. Cook spices for 1 -2 minutes until its aromatic. Mix spices with the cooked vegetables. Cook for 1 min.
Pour in tomato sauce and cook for 2-3 minutes.
Add in coconut cream, cooked lentils, cooked chickpeas, cooked potatoes, cooked cauliflower, cabbage and spinach. Add in salt and date sugar and cook for 5 - 7 minutes to blend in flavors and cook the vegetables.
Serve with rice or naan and enjoy!