Ingredients:

  • 2 tbsp olive oil
  • 1 medium (150g) yellow onion, diced
  • 3 cloves (15g) garlic, minced
  • 1 tbsp (15g) fresh ginger, grated
  • 1 tbsp (6g) mild curry powder
  • 1 tsp (2g) ground cumin
  • 1 tsp (2g) ground coriander
  • ½ tsp (1g) ground cinnamon
  • ½ tsp (1g) smoked paprika
  • ¼ tsp (0.5g) cayenne pepper
  • 1 tsp (6g) sea salt
  • 2 cups (300g) sweet potato, peeled and cubed
  • 2 cups (250g) cauliflower florets
  • 1 red (100g) bell pepper, chopped
  • 3 cups (90g) fresh baby spinach
  • 2 tbsp (32g) tomato paste
  • 1 can (13.5 oz / 400ml) full-fat coconut milk
  • 1 cup (240ml) vegetable broth
  • 1 tbsp (15ml) fresh lemon juice

Instructions:

  1. Heat the oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onion and sauté for 5–7 minutes until translucent and slightly golden.
  2. Stir in the minced garlic and grated ginger, cooking for another 60 seconds until the aroma becomes pungent.
  3. Add the tomato paste and the Marrakesh Spice Blend (curry powder, cumin, coriander, cinnamon, smoked paprika, cayenne pepper, and sea salt). Stir constantly for 2 minutes until the spices darken and the tomato paste turns a deep brick red.
  4. Toss in the sweet potatoes, cauliflower, and red bell pepper. Stir to coat every piece in the spice paste.
  5. Pour in the vegetable broth and coconut milk, stirring to scrape up any browned bits from the bottom. Bring to a gentle simmer.
  6. Simmer until vegetables are tender, then stir in the fresh baby spinach and lemon juice until the spinach has wilted.