Ingredients:

  • 1 tbsp coconut oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 tbsp mild yellow curry powder
  • 2 medium carrots, sliced into coins
  • 1 large potato, cubed
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 red bell pepper, chopped
  • 4 cups vegetable broth
  • 1 can (13.5 oz) full-fat coconut milk
  • 1 tbsp soy sauce
  • 1 tbsp maple syrup
  • 2 cups fresh baby spinach
  • 1 tbsp fresh lime juice
  • 1/4 cup fresh cilantro, chopped

Instructions:

  1. Heat coconut oil in a large pot over medium heat. Add diced onion and sauté until translucent, about 4 minutes.
  2. Stir in the minced garlic, grated ginger, and curry powder. Stir constantly for 60 seconds until fragrant.
  3. Add carrots, cubed potatoes, and chopped red bell pepper, stirring to coat the vegetables in the spice paste.
  4. Pour in vegetable broth and soy sauce. Bring to a boil, then reduce heat to low, cover, and simmer for 15–20 minutes until potatoes are fork-tender.
  5. Stir in coconut milk and maple syrup. Heat through for 2 minutes without boiling vigorously.
  6. Remove from heat, stir in lime juice and baby spinach until wilted. Garnish with chopped cilantro before serving.