In a large dutch oven or pot, heat the oil over medium-high heat and add the chopped onion. Sauté until soft and golden - about 5 minutes
Add the chopped garlic and grated ginger and cook for another 30 seconds or so.
Add the curry powder (I like a good amount of heat in this dish, if you like less, cut the curry powder in half to start). Cook for a minute or so to toast the spices
Add the tomato paste and stir to combine
Grab the light coconut milk - I love the Trader Joe's reduced fat coconut milk as I think it has a nice flavor and smooth texture. (if your can has cream on top, simply add the whole can and use a whisk to stir it up)
Add the broth, coconut milk, cinnamon stick, salt and pepper and bring to a boil, reduce the heat and simmer for 10 minutes
Grab the chopped cauliflower, sweet potato and carrots. Feel free to use your favorite vegetables in this recipe, it's the perfect "clean out the fridge" dish
Add the chopped vegetables and chopped tomatoes to the curry mixture.
Stir to combine and bring to a boil. Reduce the heat, cover and simmer for 25-30 minutes - just until the vegetables are al dente
Zest the lime
Add the baby spinach, garbanzo beans, lime zest and juice of the lime to the curry
Stir it up and simmer until the spinach is wilted and the beans are hot - about 5 minutes
Serve with white or brown rice, a wedge of lime and chopped cilantro (if using). So good!!