Directions

1. In a large Dutch Oven place sweet potato, peppers, carrots, zucchini, onion and 3 tablespoons oil. Sauté over medium heat for 5 minutes.
2. In a medium saucepan place 3 tablespoons coconut oil, garlic, turmeric, cumin, coriander, red curry paste, cinnamon, grated ginger, salt and pepper and sauté over medium heat for 3 minutes.
3. Pour garlic and spice mixture into Dutch Oven with vegetables in it. Add garbanzo beans, almonds, coconut milk, raisins, diced tomatoes, almond butter, fresh spinach.
4. Cook and simmer for up to an hour to blend flavours.