Root Vegetable Coconut Curry

In a food processor, puree onion, garlic, ginger, oil, garam masala, cumin, and serrano pepper until a paste forms. Heat a dry, medium Dutch oven (about 4 quarts) over medium heat. Add the onion paste and cook 10 minutes, stirring occasionally, until fragrant and sticking slightly to the pan. Add tomato paste and cook 5 more minutes, stirring frequently, until beginning to darken. Add stock, agave, lime zest and juice, and cardamom. Raise heat to bring to a boil, then reduce heat to simmer for 10 minutes, stirring occasionally.

To the simmering sauce, add sweet potatoes, carrots, tomatoes, a teaspoon of salt, and plenty of black pepper. Bring to a boil, then reduce heat and simmer, covered, about 30 minutes, until potatoes are tender. Add coconut milk and simmer about 5 minutes, uncovered, until slightly thickened. Stir in baby spinach and cook until wilted. Remove from heat and add lime juice, plus salt and pepper to taste. Serve with rice, topped with chopped cilantro and sliced scallions. The curry can also be served without rice as more of a stew, to keep carbs down.

Notes:
1. To make most of the curry sauce ahead, finish simmering after adding stock, sugar, lime, and cardamom. Cool and refrigerate. To finish the curry, bring sauce to a simmer and proceed with the recipe (add the potatoes, etc.).
2. Recipe is vegan and gluten free, as written.