Vegan Mushroom and Vegetable Curry

Heat the coconut oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and sauté for 4-5 minutes until soft and translucent.

Stir in the minced garlic and grated ginger, cooking for about 1 minute until fragrant.

Add the sliced cremini mushrooms and cook for 5 minutes, allowing them to release their moisture and brown slightly.

Sprinkle the curry powder, ground cumin, and turmeric directly over the mushroom mixture. Stir continuously for 1 minute to toast the spices.

Pour in the vegetable broth and canned coconut milk, scraping up any browned bits from the bottom of the pan. Add the sliced carrots and diced bell pepper.

Bring the mixture to a gentle boil, then reduce the heat to low, cover, and simmer for 12-15 minutes until the carrots are tender.

Remove the lid, stir in the baby spinach, and let it wilt in the hot curry for 2 minutes.

Stir in the fresh lime juice, season with salt and black pepper to taste, and serve warm.