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Add the olive oil, sweet potato, onion, and bell pepper to a pan. Sauté for 5 minutes over medium heat or until onion is translucent. Add the garlic and cook another minute.
Stir in the tomatoes, coconut milk, peanut butter, sriracha, curry paste, and grated ginger. Bring to a simmer and cook for 8-10 minutes or until sweet potatoes start to soften.
Stir in the chickpeas and spinach. Cook another 3-5 minutes or until the potatoes are fork tender and spinach is wilted. Taste and add salt if needed.
Serve over cooked rice or favorite grain. Garnish with fresh cilantro if desired.