Heat a large skillet over medium heat, and add the oil. Once the oil is hot, add the onion and ¼ teaspoon of the salt, and cook until the onion is starting to turn translucent, about 5 to 7 minutes. If the pan is drying out too much, add a splash of water in between to help the onion cook.

Mix in a splash of water and the ginger garlic paste. If using minced ginger and garlic instead, add them to the onion and cook for 1 minute before adding the spices. If using ginger garlic paste, cook it for about 15 seconds.

Mix in the garam masala, black pepper, crushed fennel seeds, Kashmiri chili powder, and a splash of water. Cook for a few seconds, then add the chopped tomato and the remaining ¼ teaspoon of salt. Cook the tomatoes until they are jammy, about 5 to 6 minutes, pressing the larger pieces to help them break down, adding splashes of water, if the pan dries out

Add the water or stock, white beans, chopped sweet potato, and a dash more of salt. Mix, cover with a lid, and cook for 10 to 12 minutes, or until the sweet potatoes are cooked to preference.

Open the lid, and check a few pieces of the sweet potato for doneness. If they’re cooked to preference, mix in the non-dairy yogurt and the spinach. Adjust the consistency, adding some water, if the stew is getting too thick.

Bring to a boil, and simmer for 1 to 2 minutes until the spinach is wilted. Switch off the heat, add a splash of lemon juice, then taste and adjust the flavor by adding more salt or heat, if needed.

Heat a small skillet over medium heat, and add the oil. Check the oil temperature by adding a few mustard seeds. If they sizzle, the oil is ready. If they pop out immediately, the oil is too hot, so remove from heat for a few seconds and reduce to medium low before continuing.

Add the mustard seeds and let them sizzle and just start to pop. Then, add the dried red chilies, breaking off the stems and optionally breaking them in half for more heat. Once the chilies puff up, reduce the heat to low and add the curry leaves carefully, because they will sputter. After a few seconds, switch off the heat and mix in the Kashmiri chili powder. Immediately pour this spiced oil all over the stew. You will get a nice sizzle. Swirl the spiced oil lightly into the stew.

Sprinkle the chopped roasted peanuts (or toasted seeds of choice) all over. If they are not roasted, roast them in a separate skillet until toasty before chopping. Add chopped cilantro or fresh herbs of choice. You can also drizzle some non-dairy yogurt or non-dairy cream on top. Serve this delicious stew with some flatbread, naan, sourdough, garlic bread, or with roasted veggies, baked potatoes, or over rice or quinoa.