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Preheat the oven to 180°C or 360°F. Line a baking tray with baking paper. Spread the sweet potato chunks across the baking tray and drizzle with extra virgin olive oil. Season with sea salt. Bake for 25-30 minutes or until golden and cooked through.
In a mixing bowl, whisk together the coconut milk, tomato paste and almond butter until smooth. Set aside.
Melt the coconut oil in a saucepan over a medium-high heat. Add the minced garlic and coriander stalks and sauté for 2-3 minutes. Add the curry powder and cook whilst stirring for an additional minute. Next add the coconut and almond butter mixture to the pan, along with the vegetable stock. Bring to a boil, then reduce the heat and simmer for 5 minutes.
Add in the chickpeas and baby spinach, and continue to cook until the spinach is wilted. Stir through the cooked sweet potato. Season to taste with sea salt and black pepper.
Serve with the brown rice, coriander leaves and chilli flakes, if using.