Heat oil in a large frying pan (skillet) over a medium-high heat.
Add the onion and cook for 5 minutes, stirring often, to soften.
Add the garlic, ginger, curry powder, ground coriander, cumin, paprika, cinnamon, salt and pepper. Stir and cook for a further minute.
Add the sweet potato, chickpeas, tinned tomatoes, tomato puree and coconut milk.
Bring to a gentle bubble, then simmer gently, stirring occasionally for 20 minutes – until the sweet potato has softened. If the sweet potato is still firm (this depends on the size of the chunks) you can cook for 5-10 minutes more. Add a splash of water or veggie stock if the sauce starts to look too thick.
Stir in the spinach (it should wilt quickly) then turn off the heat.
Serve with boiled rice, topped with fresh coriander and sliced red onion.
Can I make it ahead?Yes, you can make this curry ahead, then cool quickly, cover and refrigerate for up to two day. Reheat in a pan, or in the microwave, stirring often, until piping hot throughout.Can I freeze it?Yes, cook the curry then cool, cover and freeze it. Defrost in the refrigerator overnight, then reheat in a pan or the microwave, stirring often until piping hot throughout.Ingredient swaps
Try adding courgette, peppers, butternut squash, mushrooms, cauliflower or green beans to this curry (at the same you you would add the sweet potato.
Swap out the chickpeas for butter beans (lima beans) or cannelini beans. You could pretty much swap for any type of tinned beans.
Swap out the tinned tomatoes for 600ml/2.5 cup passata.
Want to scale up or scale down the recipe?You can halve or double the recipe using like-for-like ratios. So double all the ingredients for 8 servings or halve all of the ingredients for 2 servings.The cooking time will be about the same for the if you're making 2 servings.If you're making 8 servings, it may take 10 minutes longer - as the larger quantity of sweet potato will take longer to cook.Cook in the slow cooker:Follow the recipe up until the point you bring the curry to a simmer, then transfer the to the slow cooker and cook on high for 3-4 hours or low for 5-6 hours.Stir in the spinach just before serving.Nutritional information is per serving NOT including the serving suggestions of rice, coriander and red onion.