Sweet potato and chickpea curry

Name: Sweet potato and chickpea curry
Prep time: 20 min
Total time: 20 min
Cuisine: Asian, Indian
Ingredients: 600 g sweet potato, peeled and cut into 2.5cm cubes; 3 tbsp. vegetable oil; 3 tsp. salt, adjust to taste; 2 tsp. garam masala; 1 tsp. cinnamon; 1 (400g.) tin chopped tomatoes; Thumb-size piece of ginger, grated finely; 1 tsp. mild chilli powder; 1 ground turmeric; 5 dry (or fresh) curry leaves; 5 green cardamom pods; 2 tsp. black mustard seeds; 1 medium onion, diced finely; 3 garlic cloves, diced finely; 1 (400g.) tin of chickpeas, drained; 1 (400ml.) tin of coconut milk; 2 tsp. tamarind paste (or lime juice); 150 g baby spinach; 1 small bunch coriander, finely chopped; 100 g roasted almond flakes; Rice, to serve