Carrot and Spinach Curry

3 medium carrots, cut into 1⁄4-inch rounds 

1-inch knob fresh ginger, peeled and grated 

2 cans low-sodium chickpeas, drained and rinsed

1 can full-fat coconut milk

1⁄4 cup red curry paste

1⁄2 teaspoon fine salt

1 tablespoon sugar

2 packed cups fresh spinach leaves

1 tablespoon fresh lime juice

Cashews and crushed red pepper for garnish  

Add the carrots, ginger, and 1⁄2 cup water to a large pan over medium-low heat. Cook for 5 to 8 minutes, stirring occasionally, until the carrots are almost fully tender. Add more water, if necessary, 1 tablespoon at a time, to keep the carrots cooking. Add the chickpeas, milk, curry paste, salt, and sugar, and stir well.

Increase the heat to high and bring to a boil. Once boiling, cover and reduce the heat to low, and simmer for about 5 minutes or until the chickpeas and carrots are tender and the sauce has slightly thickened. Stir in the spinach and lime juice, and remove the pan from the heat, stirring until the spinach is wilted. Taste and add any extra lime juice or salt, if desired. Garnish with crushed red pepper.