Creamy Turmeric Root Coconut Curry

1.Heat the coconut oil in a large pot or Dutch oven over medium heat.

2.Add the chopped onion and sauté for 5-7 minutes until softened and translucent.

3.Add the minced garlic, grated ginger, and grated fresh turmeric root. Cook for 2 minutes, stirring constantly until fragrant, ensuring the turmeric does not burn.

4.Stir in the ground cumin, coriander, and chili powder. Cook for 1 minute more to toast the spices.

5.Pour in the vegetable broth and the full-fat coconut milk. Stir well to combine, scraping up any browned bits from the bottom of the pot.

6.Add the diced sweet potato, red bell pepper, and cauliflower florets. Bring the mixture to a gentle simmer.

7.Reduce the heat to low, cover the pot partially, and let the curry simmer for 15-20 minutes, or until the sweet potatoes are tender when pierced with a fork.

8.Stir in the salt, black pepper, and lime juice. Taste and adjust seasonings as needed.

9.Just before serving, stir in the baby spinach until it wilts completely (about 1 minute).

10.Ladle the Creamy Turmeric Root Coconut Curry over servings of hot basmati rice. Garnish generously with fresh chopped cilantro and serve immediately with lime wedges on the side.