For the Malaysian curry paste

• 1 tbsp coconut oil
• 1 large onion, finely diced
• 3 garlic cloves, crushed
• 1 cm piece ginger, peeled and finely chopped
• 1 lemongrass stalk, trimmed and finely chopped
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp smoked paprika
• ½ tsp ground cinnamon
• ½ tsp hot chilli powder, or to taste

For the curry

• 600g sweet potato, peeled and chopped into 2cm chunks
• 1 x 400g tin chickpeas, rinsed and drained
• 1 x 400g tin chopped tomatoes
• 1 x 400ml tin full-fat coconut milk
• 300ml fresh vegetable or chicken stock, broth or water
• 1 x 260g pack spinach
• 1 tbsp tamari

To serve

• 1 lime, cut into wedges
• 1 large handful coriander leaves
• 1 red chilli, sliced