Sweet Potato, Chickpea and Spinach Coconut Curry

Ingredients

• 4 tsp virgin coconut oil
• 1 tbsp cumin seeds
• 1 medium onion, finely chopped
• ¾ to 1 tsp fine sea salt, to taste, plus a pinch
• 3 large cloves garlic, minced
• 4 tsp grated fresh ginger
• 1 tsp ground turmeric
• 1 tsp ground coriander
• ¼ tsp red pepper flakes, or to taste
• 1 medium/large sweet potato, peeled and cut into 5mm to 1cm dice (600g)
• 1 x 400g can chickpeas, drained and rinsed, or 250g cooked chickpeas
• 1 x 400g can chopped tomatoes, with juices
• 1 x 400ml can light coconut milk
• 1 x 142g pack baby spinach
• Freshly ground black pepper
• For serving:
• Cooked basmati rice, quinoa, millet or sorghum
• Chopped fresh coriander leaves
• Unsweetened shredded or large-flake coconut
• Lime wedges (optional)