Heat the oil over a medium heat in a large pot

Add the onions and tomatoes and sakt and pepper over the mixture and stir together cook on a medium heat for 10 mins to allow the juices to naturally release and tomatoes cook down and onions soften

After 10 minutes add the chickpeas and sweet potatoes stiring to combine in the tomatoes mixture then add the garlic,garam masala, curry powder,paprika and cumin, stir all to combine and keep stiring till spices become fragrant.

Add the coconut milk and mix all together and then bring the curry to a boil and add half cup of hot water and mix and then turn heat down to medium low so the curry simmers for about 20 to 30 mins and cook until the potatoes are tender. every few mins stir the curry. add extra water if needed but note we don't want the curry watery

Once cooked stir in the spinach and lightly squeeze over the lime over the curry (dont skip or forget the lime) stir to combine remove of the heat and taste the curry and taste and add more seaoning if you feel it needs more

Allow curry to cool to allow the spinach to wilt in the heat and then serve along side your choice of side and enjoy

Notes

1. Crushed red pepper flakes: I would start with 1/4 teaspoon in the beginning so that that gets heated up with everything else. Taste and you can always add another 1/4 teaspoon.

2. Harissa paste: if you have a harissa or chilli paste, you can stir a little in before the simmer part so that it can heat up with everything. Even sriracha can work.

3. Lastly, and my favourite, scotch bonnet pepper sauce which adds flavours and lots of heat. A few drops right before simmer again, an