Red Meat Allergy Friendly Golden Coconut Curry Mushroom Chickpea Stew

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  2 tbsp coconut oil
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  1 medium yellow onion, finely diced
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  4 garlic cloves, minced
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  1 tbsp fresh ginger, peeled and finely grated
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  2 tsp ground turmeric
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  2 tsp curry powder
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  ½ tsp ground cumin
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  ¼ tsp cayenne pepper
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  1 lb cremini mushrooms, quartered
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  2 cans (15 oz each) chickpeas, drained and rinsed
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  1 can (14 oz) diced tomatoes
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  1 can (13.5 oz) full-fat coconut milk
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  1 cup low-sodium vegetable broth
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  2 cups baby spinach, loosely packed
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  1 tbsp fresh lemon juice
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  salt and pepper, to taste
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For serving

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  2 tbsp fresh cilantro, roughly chopped (optional)
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  lemon wedges, for serving (optional)
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