Sauté aromatics: Heat the coconut oil in a large and deep skillet over medium-high heat. Add the onion, garlic and ginger and cook until softened, about 4 minutes.
Roast spices: Add all spices and cook, stirring all the time, until they smell really delicious. Stir in the tomato paste and roast for 30 seconds.
Add liquids and simmer: Pour the water into the pan and stir until smooth. Bring to a boil, then stir in the coconut milk. Season with salt (start with ¼ teaspoon, you can always add more.) Simmer over medium heat uncovered for 5 minutes. Stir in the chickpeas and cover the pan. Simmer for another 5 minutes. Stir in a little lime juice if you like. Check for seasoning. If the curry sauce is too thick, thin it out with a little water.
Make the vegetables:
While the curry simmers, steam the vegetables: Add water to a large pot, about two fingers high. Bring to a boil. Place a steamer basket in the pot and add the cauliflower and sweet potatoes. (I like using a two-tiered bamboo one like this here. (affiliate link)) Steam for 6-8 minutes or until the vegetables are just tender.
Serve:
Stir the spinach into the curry sauce. Serve over cooked quinoa topped with fresh cilantro and some sliced chili.