In a large pot, heat a splash of cooking oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 3-5 minutes.

Add minced garlic and grated ginger, continuing to cook until fragrant—about 1 minute.

Toss in the diced sweet potatoes and stir well to combine with the aromatics.

Add the can of coconut milk and vegetable broth to the pot, mixing well.

Sprinkle in the curry powder, along with salt and pepper according to your taste preferences. Stir everything together so the sweet potatoes are evenly coated.

Bring the mixture to a gentle boil. Once boiling, reduce the heat and cover the pot. Let it simmer for about 15-20 minutes, or until the sweet potatoes are tender.

When the sweet potatoes are soft, stir in the spinach. Cook for an additional 2-3 minutes, just until the spinach wilts.

Taste and adjust seasoning if necessary. Dish it up on plates or in bowls, and add your choice of toppings like cilantro or a splash of lime.