Heat olive oil in a large pot over medium-high heat. Add minced garlic and chopped onion, sauté for 2-3 minutes until translucent.

Toss in diced red bell pepper and cubed sweet potato, cooking for another 3-4 minutes until softened.

Stir in red curry paste, cooking for 1 minute until fragrant.

Pour in coconut milk and vegetable stock, whisking until smooth. Bring to a gentle boil.

Once boiling, gently add potstickers and reduce heat to a simmer. Cook for 6-8 minutes.

Stir in fresh spinach and lime juice, cooking for an additional 1-2 minutes until spinach is wilted.

Ladle into bowls and garnish with cilantro before serving.