Step 1

To a large skillet, add the oil, onion, and sauté over medium-high heat until the onion begins to soften, about 5 to 7 minutes; stir intermittently.

Step 2

Add the garlic, ginger, coriander, and cook for about 1 minute, or until fragrant; stir frequently.

Step 3

Add the sweet potato and stir to combine with the onions.

Step 4

Add the curry paste, broth or water, salt, pepper, and stir to combine.

Step 5

Cover, reduce the heat to medium-low, and allow mixture to gently boil for about 10 minutes, or until sweet potatoes are mostly tender; they don’t have to be completely cooked through yet.

Step 6

Add the chickpeas, coconut milk, turn the heat to medium-high, and cook uncovered for about 7 to 10 minutes, or until liquid volume has reduced as much as desired and thickens slightly.

Step 7

Add the spinach, optional lime juice, optional soy or fish sauce, and stir to combine. Cook until spinach has wilted and is tender, about 1 to 2 minutes.

Step 8

Taste and optionally add brown sugar, additional curry paste, salt, pepper, etc. to taste.

Step 9

Evenly sprinkle with the cilantro and serve immediately.