Cook onion and garlic in oil in Dutch oven, then add red pepper and sweet potato and cook for a few minutes. Stir in curry paste and cook 1 minute. Add coconut milk and broth and combine well. Add lemongrass, basil and lime leaves if using. Bring to a boil and add pot stickers. Reduce heat and simmer 6-8 minutes. REMOVE LIM AND BASIL LEAVES BEFORE ADDING SPINACH. Add spinach and cook till wilted. Serve with rice on the side, or just as a soup.