Cauliflower, Sweet Potato, Chickpea Curry

Heat a large pot over medium heat and add the coconut oil. Once the pot is hot, add the onion and cook for a couple of minutes, or until translucent but not browned.
2 teaspoons coconut oil, 1 medium yellow onion
Add the sweet potato and cauliflower and cook for another five minutes to brown slightly.
1 medium sweet potato, ½ heads cauliflower
Stir in the garlic and ginger, followed by the salt, cumin, turmeric, cayenne pepper, coriander, black pepper, and cinnamon, and cook for another 30 seconds.
3 cloves garlic, 1 teaspoon ginger, 1 teaspoon sea salt, ½ teaspoon cumin, ½ teaspoon turmeric, ½ teaspoon cayenne pepper, ½ teaspoon ground coriander, ½ teaspoon black pepper, ¼ teaspoon cinnamon
Stir in the apple cider vinegar, then add the tomatoes and chickpeas. Bring to a low boil, then reduce the heat to simmer. Cook, covered, for about 20 minutes, or until the vegetables are fork-soft.
1 tablespoon apple cider vinegar, 400 ml (3.5 oz) canned diced tomatoes, 300 grams (2 cups) cooked chickpeas
Once the vegetables are cooked, stir in the coconut milk.
400 ml (13.5 oz) canned full-fat coconut milk
Remove the curry from the heat and stir in the greens. If using kale or frozen greens, cook for a couple of minutes.
70 grams (3 cups) spinach
Serve hot with naan or your grain of choice (rice, quinoa, etc.). Leftovers can be refrigerated in a sealed container for up to three days and freeze well for up to a month.