Heat oil in a large skillet over medium heat and add cubed sweet potato(es) and sauté for about 6-7 minutes when they start to soften. Add onion and cook for another 2-3 minutes, then add garlic and red pepper, and cook for another 1 minute.
Remove skillet from heat and add turmeric, cumin, and ginger, and place back on burner and sauté for about a minute to blend the spices. Then add the red pepper.
Stir in chickpeas, tomato, and zucchini if using or cauliflower. Then add vegetable broth and simmer for about 15 minutes. Long enough for the vegetables to become tender and the chickpeas to soften. Then stir in the spinach.
Increase heat and stir in coconut milk and cook for a few minutes, add salt and pepper. Mix together in a small bowl, the starch and water. While the heat is high, add the starch mixture, stirring so the starch circulates and the texture should be rich and creamy. Remove from heat and check for seasoning for the final time.
Salmon: if you decide to add salmon to this vegan dish, you will need a skillet, with about 1 tablespoon of olive oil. Season the salmon with salt and pepper. Over medium-high heat, add the salmon face down and sear it on both sides for about 4-6 minutes. Break the salmon apart with a fork and add it to the dish before serving.
Serve with basmati rice, couscous, quinoa or Naan bread and garnish with cilantro or parsley.
