Root Vegetable Coconut Curry

Ingredients

• FOR THE CURRY SAUCE:
• 2 cups Roughly Chopped Yellow Onion
• 3 cloves Garlic, Peeled
• 1 whole 2 Inch Long Piece Fresh Ginger, Peeled And Roughly Chopped
• 3 Tablespoons Coconut Oil
• 1 Tablespoon Garam Masala
• 2 teaspoons Ground Cumin
• 1 whole Serrano Pepper, Seeded And Roughly Chopped
• 2 Tablespoons Tomato Paste
• 3 cups Vegetable Stock
• 2 teaspoons Agave Nectar
• 1 teaspoon Finely Grated Lime Zest
• 2 Tablespoons Fresh Lime Juice
• 2 whole Cardamom Pods
• TO ASSEMBLE THE CURRY:
• 2 whole Large Sweet Potatoes, Peeled And Cubed 1 Inch
• 2 whole Large Carrots, Peeled And Cut Into 1/2 Inch Pieces
• 1 can (15 Oz. Size) Diced Tomatoes, With Liquid
• 1 teaspoon Kosher Or Sea Salt (plus More For Final Seasoning)
• 3 pinches Ground Black Pepper
• 1 cup Full-fat Coconut Milk
• 4 cups Packed Baby Spinach
• ½ whole Lime, Juiced
• 4 cups Or More Cooked Rice (optional)
• 1 bunch Cilantro Plus Sliced Scallions, For Serving

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