• 2 tablespoons coconut oil
• 1 large onion, finely diced
• 4 medium garlic cloves, minced
• 2-inch piece fresh ginger, peeled and finely grated (~1 Tbs.)
• 1 Tbs. ground coriander
• 1 1/2 tsp. ground cumin
• 1 tsp. ground turmeric
• 1/2 teaspoon cayenne (this gives it a bit of heat-reduce if you want it milder)
• 1 Tbs. tomato paste
• 2 cups vegetable stock
• 1 cup lite coconut milk
• 1 3-inch cinnamon stick
• sea salt and freshly ground black pepper
• 1 cauliflower, cut into 1 1/2-inch florets
• 1 large sweet potato, peeled and cut into 1-inch cubes
• 2 carrots, peeled and cut into 1/2-inch thick rounds
• 1 1/2 cups (or one can, rinsed and drained) cooked chickpeas
• 4 cups lightly packed fresh spinach
• 2 Tbs. fresh lemon juice
• 1 tsp. lemon zest

for the quinoa

• 1 1/2 cups quinoa
• 3 cups vegetable stock
• 1 Tbs. fresh lemon juice
• 1 Tbs. lemon zest