📖 Instructions

1. Prep the Aromatics: Finely dice the onion and mince the garlic and ginger. Having these ready to go will make the cooking process smoother.
2. Sauté the Aromatics: In a large pot or Dutch oven, heat the coconut oil over medium heat. Add the diced onion and sauté for about 5 minutes, or until softened and translucent. Then, add the minced garlic and ginger and cook for another minute until fragrant. Be careful not to burn the garlic, as it can turn bitter. This is were all the flavor begins, trust me.
3. Add the Spices: Stir in the curry powder, turmeric, cumin, coriander, and chili powder (if using). Cook for about 1-2 minutes, stirring constantly, until the spices are fragrant. Toasting the spices enhances their flavor and adds depth to the curry. If your spices are old, you might want to replace them; it makes a HUGE difference.
4. Incorporate the Tomato Paste: Add the tomato paste to the pot and stir well to coat the spices and aromatics. Cook for another minute to caramelize the tomato paste slightly, which adds richness and sweetness to the curry.
5. Add the Coconut Milk and Broth: Pour in the full-fat coconut milk and vegetable broth. Stir well to combine all the ingredients. Bring the mixture to a simmer, then reduce the heat to low.
6. Add the Hard Vegetables: Add the chopped sweet potatoes and carrots to the pot. These vegetables take the longest to cook, so they need to be added first. Stir to ensure they are submerged in the liquid.
7. Simmer the Curry: Cover the pot and let the curry simmer for about 15-20 minutes, or until the sweet potatoes and carrots are tender but not mushy. Check occasionally and stir to prevent sticking.
8. Add the Softer Vegetables: Add the broccoli florets, bell pepper, and chickpeas to the pot. Stir gently to combine them with the other ingredients.
9. Continue Simmering: Cover the pot again and let the curry simmer for another 5-10 minutes, or until the broccoli and bell pepper are tender-crisp. Avoid overcooking the vegetables, as they will become mushy.
10. Season and Adjust: Stir in the soy sauce (or tamari) and lime juice. Taste the curry and adjust the seasoning as needed. Add salt and pepper to taste. If you prefer a sweeter curry, you can add a teaspoon of maple syrup or honey. If you want more heat, add a pinch of cayenne pepper or a dash of hot sauce.
11. Optional: Blend for Creaminess (Optional): For a creamier curry, you can use an immersion blender to partially blend the soup. Alternatively, you can transfer a cup or two of the curry to a regular blender, blend until smooth, and then return it to the pot. Be careful when blending hot liquids, and always vent the blender to prevent pressure buildup.
12. Garnish and Serve: Garnish the curry with fresh cilantro and a squeeze of lime juice. Serve hot over cooked rice, quinoa, or naan bread.
13. Store Leftovers: Allow the curry to cool completely before storing it in an airtight container in the refrigerator. It will keep for up to 3-4 days. Reheat gently on the stovetop or in the microwave before serving. This curry actually tastes even better the next day as the flavors meld together!