Sauté the aromatics

• Heat the olive oil in a large pan over medium heat.
• Sauté the onion, garlic and ginger until soft and fragrant.

Add the vegetables

• Add the carrots and potatoes and sauté for a few minutes.

Add the spices

• Stir in the curry powder, cumin, coriander, turmeric and salt and cook until fragrant.

Simmer the curry

• Pour in the coconut milk.
• Add the chickpeas, mushrooms and cinnamon and stir well.
• Simmer until the vegetables are tender.

Wilt the spinach

• Turn off the heat and add the spinach.
• Stir until the spinach wilts.

Serve

• Serve the curry with rice and lime wedges.