In a 9x11 or a similar size baking dish, add the oil and spread evenly. Preheat the oven to 400 deg F(205 c)

Then add the onion, garlic, and ginger on one side and the sweet potato on the other side.

Mix all the spices except salt in a bowl. Mix well and sprinkle all over.

Mix the onions a little bit and mix sweet potatoes to coat the spices but keep the onions and sweet potatoes separate. Sprinkle some splashes of water if needed while mixing, to help the spices stick.

Bake at 400 degrees Fahrenheit(206 c) for 15-16 minutes or until the onions are golden.

Then remove the baking dish from the oven then add in the coconut milk and peanut butter and mix in. Mix the peanut butter into the coconut milk until it's mixed in otherwise, it will just stay in one corner of the dish.

Then add in the tomato, chickpeas, salt, water, and mix really well.

Put the dish back in the oven and bake for 20-30 minutes or until the sweet potato is cooked to preference and the sauce has thickened. (If the sweet potatoes aren’t tender at 20 min, cover the dish with parchment and check in another 10-15 mins)

Remove from the oven and immediately add in the spinach and mix in. The spinach will wilt with the heat of the sauce.

Taste and adjust salt and flavor then garnish with cilantro, red pepper flakes, and lime juice and serve with rice, cauliflower rice or flatbread.