Sauté chopped potatoes, cauliflower, carrots, and spinach with 1 Tbsp of coconut oil for 10 minutes then set aside.

In separate pan, saute ginger, garlic 1 Tbsp coconut oil until lightly browned.

Add in all spices to pan with onion, ginger, and garlic. And cook for 30 seconds.

Then add tomatoes and stir.

Add in the pre-cooked potatoes, cauliflower, carrots, and spinach and mix everything together.

Reduce the heat, add in 1 cup of vegetable stock, salt, and pepper, and cook an additional ten minutes until potatoes are tender.

Mix in chopped cilantro.

Serve with brown rice and enjoy!