Cook the brown rice according to package instructions until fluffy and tender. This will serve as a perfect base for the stew.
While the rice cooks, set a medium soup pot or Dutch oven over medium-low heat. Once hot, add the olive oil and diced onion. Sauté for about 6 to 8 minutes, stirring occasionally, until the onion is softened and translucent.
Add the minced garlic, ground cumin, and ground coriander to the pot. Stir for about 1 minute, allowing the spices to bloom and release their flavors.
Pour in the vegetable broth and add the crushed tomatoes, diced sweet potatoes, minced ginger, cayenne pepper, salt, and black pepper. Increase the heat to high and bring the mixture to a boil.
Once boiling, reduce the heat to low and let the stew simmer uncovered for about 8 to 10 minutes, or until the sweet potatoes are tender and easily pierced with a fork.
Stir in the peanut butter and fresh baby spinach. The stew is finished when the peanut butter is fully incorporated and the spinach has wilted, which takes about 2 minutes.
Take a moment to taste the stew and adjust seasonings, adding more salt or pepper if desired.
To serve, scoop a generous portion of the cooked brown rice into bowls and ladle the rich stew on top.
Garnish with fresh cilantro and a sprinkle of chopped salted peanuts for that perfect crunch!
