In a large pot, heat the olive oil over medium heat. Once hot, add the onions and cook for 3-4 minutes until softened and translucent. Add the minced garlic, ginger, spices including cumin seeds and sauté for two more minutes.
Stir in the carrots, sweet potato, tomatoes, pumpkin puree, chickpeas, coconut milk, coconut sugar, salt and water or broth and bring to a simmer over medium heat.
Cook for 20-30 minutes until sweet potatoes and carrots are tender. Turn off heat and add in spinach, and stir till it wilts. Add the juice of the lime or lemon.
Serve with fluffy basmati rice, or to go above and beyond, homemade naan. Enjoy!