1 lb. (454 g) potatoes (about 3-4 medium potatoes), cut into ½" pieces
2 carrots, chopped
1 can (19 oz/540 mL) white beans, drained and rinsed
1 can (28 oz/796 mL) crushed tomatoes
½ cup (125 mL) peanut butter
2 cups (500 mL) spinach
Method
In large pot or Dutch oven, heat oil over medium heat.
Add onion, garlic and ginger. Sauté until onion is beginning to soften, about 5 minutes.
Add tomato paste and spices. Stir until well combined and fragrant (if spices stick to bottom of pot, add 1-2 Tbsp water (15-30 mL). This should take about 2 minutes.
Add vegetable stock, potatoes, carrots, beans, tomatoes and peanut butter. Bring to a boil over medium-high heat. Reduce to simmer. Continue cooking for 25-30 minutes or until potatoes are tender. Stir occasionally.