Add 3 tablespoons of vegetable oil to a stockpot over medium-high heat. Add the onion and garlic and sauté for 3 minutes or until lightly browned.
Add the grated ginger and curry paste; cook until the spices are heated through and fragrant, about 2 minutes.
Add the sweet potatoes, chickpeas, coconut milk, orange juice, peanut butter and sea salt. Bring to a simmer, lower the heat and continue simmering until the sweet potatoes are tender, about 15 minutes. Stir in the peas, spinach and cilantro.
Serve over rice.
Enjoy!
Notes
Recipe source: The Best of Chef at Home
Recipe by Salu Salo Recipes at https://salu-salo.com/sweet-potato-chickpea-curry/