Sweet Potato and Chickpea Curry

1 large sweet potato, peeled and diced (make sure to steam/cook enough so they are soft)
1⁄2 large sweet onions, chopped or 2 scallions, thinly sliced
1 -2 teaspoon canola oil
Garlic
2 tablespoons curry powder
1 tsp cumin
1 tsp paprika
1 tsp garam masala
1 tbsp ground coriander
1/2 tsp cinnamon
2 tsp minced ginger
1 tbsp. dried fenugreek leaves
1 bay leaf
1 (14 1/2 ounce) can chickpeas, rinsed and drained
3 g better than bullion
9 g curry paste
8 oz tomato sauce
1 (14 1/2 ounce) can crushed tomatoes
Veggies (green beans or peas work well or even mixed veg were fine.)
1 - 2 cups coconut milk
10 ounces fresh spinach, washed, stemmed and coarsely chopped
Salt and pepper to taste
1⁄4 cup chopped fresh cilantro, for garnish

Start sauteeing sweet potatos and add some water/broth, cover and cook.
Saute onions and other fresh veggies.
Add the curry powder, cumin, and cinnamon, and stir to coat the onions evenly with spices.
Add frozen veggies, tomato paste, tomatoes with their juices, and the chickpeas, stir to combine.
Add ½ cup water and raise heat up to a strong simmer for about a minute or two. Add some coconut milk if needed to thin.
Next, add the fresh spinach, a couple handfuls at a time, stirring to coat with cooking liquid.
When all the spinach is added to the pan, cover and simmer until sweet potatoes are desired doneness.
Add rest of coconut milk and mix.
Transfer to serving dish, toss with fresh cilantro, and serve hot.