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Heat the coconut oil in a large pot over medium heat. Add the diced onion and saute for 3-4 minutes or until the onion is translucent.
Add the garlic and ginger and continue to cook for another minute until fragrant.
Stir in the curry powder, ground cumin, coriander, cinnamon, nutmeg, and salt. Cook for 1-2 minutes until fragrant.
Add the cubed apples and chickpeas to the pot. Stir well to coat with spices.
Mix in the cubed potatoes and make sure everything’s well coated in spices.
Pour in coconut milk and water. Bring the mixture to a boil, then reduce heat and simmer for 15-20 minutes, or until potatoes are tender.
Stir in almond butter until well incorporated.
Serve hot, garnished with roughly chopped fresh cilantro and accompanied by your favorite rice or naan.