Cauliflower Chickpea Curry with Sweet Potato & Spinach

Heat oil in a large pot, skillet or Dutch oven. Add cumin seeds and toast for 1 minute. Add onion, chilies, and ginger—cook for 2 minutes until soft.
1 tablespoon coconut oil, 1 teaspoon cumin seed, 1 large onion, 2 chili peppers, 2 tablespoon minced fresh ginger
Stir in turmeric, garam masala, salt, and pepper. Add chickpeas (with liquid), tomatoes, cauliflower, sweet potato, edamame, coconut milk, and broth. Bring to a light boil, then simmer for about 15 minutes until veggies are tender.
1 teaspoon ground turmeric, 1 teaspoon garam masala, ½ teaspoon fine sea salt, ¼ teaspoon ground black pepper, 1 14-ounce can chickpeas with liquid, 1 14-ounce can diced tomatoes, ½ large head of cauliflower, 1 medium sweet potato, ¾-inch dice, 1 cup shelled edamame, 1 14-ounce can coconut milk, 1 cup low-sodium vegetable broth or filtered water
Remove from heat and stir in fresh spinach until wilted. Garnish with cilantro and lemon juice.
3 cups packed spinach, ¼ cup chopped fresh cilantro, 2 tablespoons fresh lemon juice