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In a Dutch pot or large saucepan, fry the onion in a little oil. After 8 minutes, add the garlic and ginger, and cook for another couple of minutes before adding the spices, mixed with a little water to prevent them burning. Stir and cook until the spices become aromatic.
Add the sweet potatoes and stir to coat, then pour in the stock, and add the beans and peanut butter. Put a lid on the pot and cook for 10-15 minutes until the sweet potatoes are soft.
Remove the lid, mix in the spinach and leave for 5 minutes until cooked. Taste, then add salt until seasoned as you prefer.
Serve with boiled rice.