Spicy Squash Vegan Stew!

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We're not vegetarians but vegetarian meals make up the largest part of our diet.
Peggy cooked up this new high potassium vegan find for dinner tonight and it was so tasty I'm posting the recipe.
I've noted 'organic' in the ingredients list for every organic ingredient we had access to for this recipe.

INGREDIENTS

1 1/2 tablespoons canola oil
1 1/2 cups coarsely chopped organic onions
5 organic garlic cloves, minced
1/2 teaspoon salt
1 tablespoon curry powder
1 tablespoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon organic ground cinnamon
1/4 teaspoon crushed chili pepper
4 cups (1-inch) cubed peeled butternut squash
1 cup chopped parsnip
2 cups organic vegetable broth
1 (14.5-ounce) can diced organic tomatoes, undrained
1 10 ounce package of frozen baby lima beans, thawed
1 15 ounce can organic garbanzo beans, drained
3 cups fresh organic baby spinach
1 14 ounce can coconut milk
1/4 cup organic cilantro, chopped
1 tablespoon fresh lime juice

DIRECTIONS

1. Heat canola oil in a Dutch oven (large pot) over medium-high heat. Add onion; saute 4 minutes or until onion is tender. Add garlic and 1/4 teaspoon salt, and saute 1 minute. Add curry powder, cumin, coriander, cinnamon, and chili pepper; cook 2 minutes stirring constantly. Stir in the squash, parsnip, broth, and tomatoes; bring to a boil. Cover, reduce heat, and simmer 15 minutes (Peggy had to cook it for about 25 minutes at our 6,750' elevation) or until squash is slightly tender, stirring occasionally.

2. Stir in remaining 1/4 teaspoon salt, lima beans, and garbanzo beans. Uncover and simmer 8 minutes or until vegetables are tender, stirring occasionally. Add spinach and coconut milk; cook 2 minutes or until thoroughly heated, stirring frequently. Remove from heat. Stir in cilantro and lime juice. Serve immediately.

Approximately 8 servings