CURRY MIXTURE:

• 2 Tablespoon oil, I use coconut or avocado oil
• 1 large yellow onion, chopped finely
• 4 cloves garlic, peeled and minced
• 1 Tablespoon peeled and finely grated ginger
• 1 Tablespoon ground coriander* (see notes below to substitute curry powder)
• 1–2 teaspoons ground cumin, or more to taste*
• 1 teaspoon ground turmeric*
• 1/2 teaspoon of cinnamon, optional*
• 1/4–1/2 teaspoon cayenne pepper, for heat (or more to taste)
• salt and pepper
• 1 Tablespoon tomato paste
• 3 cups low sodium chicken or vegetable broth, divided (more may be needed to cover
• vegetables)
• 1 can full-fat coconut milk

VEGETABLES:

• 1–2 peeled and chopped sweet potatoes or russet potatoes (about 2–3 cups)
• 1.5 cups chopped tomatoes, I used 3 large roma tomatoes
• 2 large carrots, peeled and cut into 1/2-inch-thick rounds
• 1 small head of cauliflower, broken into 1-1/2-inch florets (3–4 cups)
• 1 medium zucchini, sliced in half lengthwise and then cut in 1/2-inch slices
• 1.5 cups cooked chickpeas/garbanzo beans or one 15.5 oz. can, drained and
• rinsed (leave out for paleo or whole30)
• 4 loosely packed cups baby spinach
• juice and zest of 1 lime
• 1/4 cup chopped fresh cilantro or flat leaf parsley, optional
• brown basmati rice or naan for serving