Vegan West African Peanut Stew By The Simple Veganista

• 1 tbsp olive oil or 1/3 cup water (for water saute)
• 1 large onion, diced
• 5-6 cloves garlic, minced
• 2-3 tablespoons ginger, grated
• 1 tbsp ground coriander
• 1-2 chili peppers (jalapeno, serrano, scotch bonnet or habanero peppers), diced
• 2-3 lb sweet potatoes, peeled and cut into 1/2 inch cubes
• 1 can (15oz.) diced tomatoes, with juices
• 4 cup low-sodium vegetable broth or water (or combo)
• 3/4 cup natural peanut butter (creamy or smooth)
• 5 oz fresh spinach, chopped if not using baby spinach
• 2 small lemons, juice of
• mineral salt & pepper, to taste

To Serve

• fresh cilantro, chopped
• peanuts, crushed or whole
• dash of hot sauce (sriracha, franks hot sauce or red pepper flakes), optional
• grain of choice (rice, quinoa or couscous), optional