Begin by peeling and dicing 2 medium sweet potatoes into bite-sized cubes. Rinse and drain a can of chickpeas, ensuring they are ready to soak up the delicious flavors. Chop one onion, minced garlic, and fresh ginger, setting them aside.

In a large pot, heat 2 tablespoons of oil over medium heat. Add the chopped onion and sauté for about 5 minutes until softened and translucent. Next, toss in 3 cloves of minced garlic and 1 tablespoon of freshly grated ginger, allowing them to cook for another 2 minutes.

Sprinkle in 1 tablespoon of curry powder and 1 teaspoon of cumin, stirring to coat the onions. Allow the spices to toast for 1-2 minutes, until fragrant.

Stir in the diced sweet potatoes and the chickpeas, ensuring they are well mixed with the spices. Pour in 1 can of coconut milk and 1 cup of vegetable broth, bringing the mixture to a gentle simmer.

Lower the heat and cover the pot, allowing the curry to simmer for 20-25 minutes. Stir occasionally until the sweet potatoes are tender.

Once the sweet potatoes are tender, stir in 2 cups of fresh spinach or kale, and cook for an additional 3-5 minutes until the greens wilt.

Remove the pot from heat and stir in the juice of 1 lime. Taste and adjust seasoning as needed, adding salt or more spices if desired. Serve the curry hot, garnished with fresh cilantro.