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Ingredients
US|METRIC
4 SERVINGS
- 2 Tbsp. canola oil
- 1 yellow onion (large, finely diced)
- 4 cloves garlic (minced)
- 1 piece fresh ginger (peeled and finely grated, 1 tablespoon)
- 1 Tbsp. ground coriander
- 1 1/2 tsp. ground cumin
- 3/4 tsp. ground turmeric
- 1/2 tsp. cayenne
- 1 Tbsp. tomato paste
- 2 cups vegetable broth
- 1 cup light coconut milk
- 1 cinnamon stick (3-inch)
- freshly ground black pepper
- fine sea salt
- 1 cauliflower
- 1 1/2 inches florets
- 1 lb. 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)
- 15.5 oz. chickpeas (drained and rinsed)
- 4 oz. baby spinach (about 4 lightly packed cups)
- 2 Tbsp. fresh lime juice
- 1 tsp. lime zest (finely grated)
- 2 Tbsp. chopped fresh cilantro
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