In a large skillet, heat the olive oil over medium heat and add the onion, garlic, and ginger. Cook for a few minutes until the onion is soft and translucent.

Add the sweet potatoes to the skillet and cook for 7-8 minutes, stirring frequently until they are slightly tender.

Add the garam masala, turmeric, cumin, and cayenne pepper to the skillet and stir to combine.

Add the coconut milk to the skillet and bring the mixture to a simmer. Reduce the heat to low, cover, and let the mixture simmer for 10-15 minutes, or until the sweet potatoes are completely tender and cooked through.

Add the fresh spinach to the skillet and stir until the spinach has wilted and is completely mixed in with the sweet potato and coconut milk mixture.

Season with salt and pepper to taste.

Serve hot with brown rice or quinoa.