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Heat 2 tablespoons of oil in a large saucepan over a medium heat.
Peel, finely slice and add the onion along with the curry paste, mix well, then cook for 10 minutes, or until the onion is soft and golden, stirring occasionally.
Add the chilli, ginger, coriander stalks and sweet potato to the softened onion.
Add the chickpeas, then cook for 5 minutes.
Add the tinned tomatoes.
Add 200ml of water and bring to the boil.
Reduce the heat to a simmer, then cover and cook for 10 to 15 minutes.
Remove the lid, then cook for a further 15 to 20 minutes, stirring occasionally, or until the sweet potato is cooked through and the sauce thickened.
Stir in the coconut milk (Optional: and shredded chicken) then cook for a couple of minutes.
Add the spinach and cook until wilted.
Scatter over the coriander leaves, then serve with poppadoms, flat breads, and rice.