Add the carrots, broccoli, ginger, and 1/2 c water to a large pan over medium low heat. Cook 5-8 minutes, until the carrots are almost fully tender. Add water by 1 tbsp as necessary to avoid burning.
Add the chickpeas, soy milk, curry paste, salt, and date sugar, and stir.
Increase the heat to high and bring to a boil.
Cover the pan, reduce to low heat, and simmer for 5 minutes, until the vegetables are totally tender and the sauce has thickened slightly.
Add the spinach and lime juice, remove from the heat, and stir to help the spinach wilt down.
I served the curry over cauliflower rice, but you could also use quinoa or your other favorite whole grain.
Top with crushed red pepper, another squeeze of lime juice and enjoy!