Place cubed potatoes into a large pot and cover with salted water (about 1 teaspoon). Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until just tender, about 12-15 minutes (depending on size of cubes). Drain and allow to air dry for a few minutes before adding to rest of dish.

While the potatoes are cooking, prep the rest of the meal: chop onions and garlic and put the side. Measure out all the spices (cumin, cayenne pepper, curry powder, garam masala, turmeric, fresh ginger and salt), and mince the ginger then put into 1 bowl so they’re ready to throw in together. Open the cans of tomatoes and coconut milk and drain and rinse the chickpeas and set aside. Now everything is prepped.

Next, heat the coconut oil & ghee (or just coconut oil) in a large skillet over medium heat. Stir in the onion and garlic and sprinkle with a pinch or two of sea salt; cook and stir until the onion has softened and turned translucent and just starting to brown, about 7 minutes.

Add all the spices; cook for 2 minutes more.

Add the tomatoes, garbanzo beans, potatoes and another pinch or two of sea salt and a few twists of black pepper, if desired. Pour in the coconut milk, and bring to a simmer. Add in the dandelion greens then simmer for about 10 minutes before serving to meld flavors.