2 Tbs. canola oil 1 large yellow onion, finely diced 4 medium cloves garlic, minced One 2-inch piece fresh ginger, peeled and finely grated (1 Tbs.) 1 Tbs. ground coriander 1-½ tsp. ground cumin ¾ tsp. ground turmeric ½ tsp. cayenne 1 Tbs. tomato paste 2 cups lower-salt chicken broth or vegetable broth 1 cup light coconut milk One 3-inch cinnamon stick Fine sea salt and freshly ground black pepper 1 small cauliflower, broken into 1-½-inch florets (about 4 cups) 1 lb. sweet potatoes, peeled and cut into 1-inch cubes (about 3 cups) 2 medium tomatoes, cored, seeded, and coarsely chopped (about 1-½ cups) 2 large carrots, peeled and cut into ½-inch-thick rounds (about 1 cup) One 15-½-oz. can chickpeas, drained and rinsed 4 oz. baby spinach (about 4 lightly packed cups) 2 Tbs. fresh lime juice 1 tsp. finely grated lime zest 2 Tbs. chopped fresh cilantro

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