Gingered Sweet Potato and Mung Bean Curry with Coconut - alive magazine

Ingredients

• 1 Tbsp (15 mL) virgin coconut oil
• 1 yellow onion, finely chopped
• 2 cloves garlic, minced
• 2 in (5 cm) piece of fresh ginger, peeled and minced
• 1 tsp (5 mL) ground cumin
• 1/2 tsp (2 mL) crushed red pepper flakes
• 1/4 tsp (1 mL) ground cinnamon
• 1/4 tsp (1 mL) ground turmeric
• 1/2 cup (125 mL) mung beans, rinsed
• 1 medium sweet potato, peeled and 1 in (2.5 cm) diced
• 4 cups (1 L) low-sodium vegetable stock
• 14 oz (398 mL) can light coconut milk
• 1 tsp (5 mL) coconut aminos (or gluten-free tamari)
• 3 cups (750 mL) baby spinach, lightly packed
• 1/2 cup (125 mL) cilantro leaves, roughly chopped
• 1 Tbsp (15 mL) fresh lime juice
• Sea salt
• ground black pepper