Ingredients:
- 2 tablespoons of canola oil
- 1 large yellow onion, finely diced
- 4 medium cloves garlic, minced
- one 2-inch piece of fresh ginger, peeled and finely grated, 1 tablespoon
- 1 tablespoon of ground coriander
- 1-1/2 teaspoon of ground cumin
- 3/4 teaspoon of ground turmeric
- 1/2 teaspoon of cayenne
- 1 tablespoon of tomato paste
- 2 cups of lower-salt chicken broth or vegetable broth
- 1 cup of light coconut milk
- one 3-inch cinnamon stick
- fine sea salt and freshly ground black pepper
- 1 small cauliflower, broken into 1-1/2-inch florets (about 4 cups)
- 1 pound of sweet potatoes, peeled and cut into 1-inch cubes, about 3 cups
- 2 medium tomatoes, cored, seeded, and coarsely chopped, about 1-1/2 cups
- 2 large carrots, peeled and cut into 1/2-inch-thick rounds, about 1 cup
- one 15-1/2-ounce of can chickpeas drained and rinsed
- 4-ounces of baby spinach, about 4 lightly packed cups
- 2 tablespoons of fresh lime juice
- 1 teaspoon of finely grated lime zest
- 2 tablespoons of chopped fresh cilantro
Directions:
- In a 5 or 6-quart dutch oven or other heavy-duty pot, heat the oil over medium-high heat.
- Add the onion and cook, stirring occasionally, until beginning to brown, 3 to 4 minutes. Reduce the heat to medium or medium-low if necessary, and cook until the onion is richly browned 5 to 7 minutes more.
- Add the garlic and ginger.
- Cook, stirring for 1 minute to blend the flavors.
- Add the coriander, cumin, turmeric and cayenne. Stir for 30 seconds to toast the spices.
- Add the tomato paste and stir until well blended with the aromatics, about 1 minute.
- Add the broth, coconut milk, cinnamon stick, 1 teaspoon of salt and 1/4 teaspoon of pepper and bring to a boil.
- Reduce the heat to medium-low or low and simmer for 10 minutes.
- Add the cauliflower, sweet potatoes, tomatoes and carrots. Raise the heat to medium-high and return to a boil.
- Reduce the heat to medium-low, cover, and simmer until the vegetables are tender 20 to 25 minutes.
- Discard the cinnamon stick. Stir in the chickpeas, spinach, lime juice and zest. Cook until the spinach has wilted about 3 minutes more.
- Season to taste with the salt. Serve garnished with the cilantro.