Check the recipe notes for the Instant Pot instructions and to watch the video!
If you want to serve this sweet potato curry with rice, cook the rice first as per the instructions on the package.
Heat oil in a pot over medium heat and add the onion. Sauté for about 3 minutes.
Stir in garlic and fresh ginger and sauté for a further 1 minute. Add all spices and stir again.
Next, add the passata, the sweet potato chunks, and the coconut milk.
Give it another stir, and bring to a boil. Let simmer on low heat for about 10-15 minutes or until the sweet potato chunks are fork tender and the curry thickened. Optional: You can now add cooked chickpeas for additional protein.
Finally, stir in the spinach and let simmer until wilted.
Taste and adjust seasonings. Add more salt/pepper/red pepper flakes, etc. to taste.
Serve over rice of choice or with naan bread. Enjoy warm!