Heat 1 tbsp of oil or butter in a saucepan, add chopped red onion, bell pepper, minced garlic and ginger to the mix, and the 1.5 tbsp of curry powder, coat and toss for 3-5 minutes on a medium heat.
Bring water to a boil separately, add a bit of water to the spices in the saucepan with tomato paste and stir.
In the meantime, peel and cube a sweet potato, and drain and rinse the can of chickpeas, add to the mix with 1.5 cups of boiling water, crush a stock cube within and dissolve.
Bring the saucepan to a boil, cover, simmer and leave to cook for 20 minutes.
Once sauce is thickened, add coconut milk bit by bit, a tsp of garlic powder, cook for a further 10 minutes, while stirring to avoid food sticking, allow to reduce.
Once sauce is thickened again, taste and adjust salt and pepper quantities, throw in the 1 cup of spinach, cover the saucepan and allow it to wilt, for approximately 5-10 minutes. Add a bit more water if needed.
Serve with your favourite grains, salad or vegan naan!