In a large pot, heat coconut oil over medium heat, add onions and cook. Add the garlic, ginger and spices and cook for another minute. Add the carrots, sweet potatoes, pumpkin, tomatoes, chickpeas, raisins and stock.
Season with a bit of salt. Bring to a boil, then cover and reduce heat to low and simmer for 30 – 40 minutes. Add in the spinach and cook until wilted.
Add in Violife Epic cheddar flavour cubes and stir until they begin to soften.
Season with salt and pepper and serve with rice. Top with coriander leaves, pumpkin seeds, lime wedges and raisins.