This curry’s complex flavor derives from a combination of spices… coriander, cumin, turmeric, cayenne, and cinnamon. The spices marry in a rich, flavorful sauce that is as comforting as it is healing.

Serves 6

2 Tbs. coconut oil
1 large yellow onion, finely diced
4 medium cloves garlic, minced
One 2-inch piece fresh ginger, peeled and finely grated (1 Tbs.)
1 Tbs. ground coriander
1-1/2 tsp. ground cumin
3/4 tsp. ground turmeric
1/2 tsp. cayenne
2 cups vegetable or chicken broth
1 cup 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 lb. sweet potatoes, peeled and cut into 1-inch cubes (about 3 cups)
2 large carrots, peeled and cut into 1/2-inch-thick rounds (about 1 cup)
One 15-1/2-oz. can chickpeas, drained and rinsed
4 oz. baby spinach (about 4 lightly packed cups)
2 Tbs. fresh lime juice
1 tsp. finely grated lime zest
2 Tbs. chopped fresh cilantro

Sauté onion in coconut oil until richly browned.

Add the garlic and ginger; stirring, for 1 minute to blend the flavors. (Minced garlic will burn quickly and turn bitter so be prepared to move through the next 2 steps quickly.)

Add the coriander, cumin, turmeric, and cayenne; stir for 30 seconds to toast the spices.

Add broth, coconut milk, cinnamon stick, 1 tsp. salt, and 1/4 tsp. pepper and bring to a boil.

Reduce the heat to medium low or low and simmer for 10 minutes.

Add the cauliflower, sweet potatoes, 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.

Discard the cinnamon stick.

Stir in the chickpeas, spinach, lime juice, and zest

Cook until the spinach has wilted.

Season to taste with salt.

Serve over rice and garnished with cilantro.