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Heat the oil in a large saucepan. Add the onion and cook over low heat for 3-5 minutes, until just soft. Add the ginger, chillies, curry powder, cumin and a pinch of salt. Cook for 1-2 minutes, stirring, until aromatic.
Add the sweet potatoes and stir to coat in the spices. Add the coconut milk and stock and a little water if necessary, just to cover the sweet potatoes. The mixture should be soupy as it will cook down. Add a little salt, bring to the boil, then simmer, uncovered, for 15 minutes.
Add the chickpeas and continue to simmer for 15-20 minutes more, until the sweet potatoes are tender.
Add the spinach in batches, stirring to blend and waiting for each batch to wilt before adding the next. Taste and adjust the seasoning if necessary. Serve immediately with jasmine rice.
From Easy Vegetarian One-Pot, published 2011 by Ryland Peters & Small