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

Ingredients

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