In a large sauté pan, brown the minced onion and garlic in olive oil.
Cut the sweet potato into small cubes and brown them in the frying pan for 5 min.
Add the can of peeled tomatoes, coconut cream, chickpeas and curry paste.
Mix for 5 min then cook for 15 min. Add the spinach, mix and cook for 5 min again until it's ready!
Sprinkle with fresh coriander and enjoy :)
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