Preheat oven to 400 degrees.
Peel and dice sweet potato in small bite sized chunks.
Arrange potatoes on a baking tray, sprinkle generously with oil, salt, and curry powder. Toss to coat and spread out evenly.
Bake for 15 minutes, remove tray from oven and toss, bake another 10 to 15 minutes until cooked and lightly golden.
Meanwhile, finely chop an onion. Add to a large pan along with 2 tsp oil.
Saute for around 7 or 8 minutes, stirring occasionally.
Add all the spices, cook another minute.
Add marinara or tomato sauce, and the coconut milk. Stir well.
Add the cooked sweet potatoes, chickpeas, and baby spinach.
Stir gently and simmer for 5 to 10 minutes.