Step 1

In a large skillet or wok, heat oil over medium-high heat until shimmery. Add onions and sweet potatoes to pan and let cook, stirring occasionally until vegetables begin to get tender and slightly browned, about 5 minutes.

Step 2

Reduce heat to medium and add ginger, garlic, curry paste, and turmeric. Let cook 2-3 minutes until fragrant and vegetables are evenly coated.

Step 3

Add coconut milk, tomatoes, and chickpeas. Season with salt and pepper to taste. Bring curry to a simmer over medium heat, then reduce heat to medium low and let simmer 20-25 minutes until sweet potatoes are tender and sauce is thickened.

Step 4

Stir spinach, cilantro and lime juice into curry until spinach is wilted. Season with additional salt and pepper to taste if needed. Serve curry warm over jasmine rice with additional cilantro and lime wedges. Enjoy!