Simple healthy ingredients make up this vegetarian stew with bold flavors that will take you by surprise.
Wash the sweet potatoes, peel and dice into 1 inch cubes. Set aside.
Dice the onion, mice the garlic and ginger. Seed and dice the jalapeño then set aside.
Add the vegetable oil to a large Dutch oven on medium heat. Sauté the onion until it is translucent.
Add the ginger, garlic, jalapeño, tomato paste and coriander. Stir to combine and cook for 12 minutes stirring frequently.
Add the sweet potatoes and vegetable stock. Simmer for 15 minutes or until the potatoes are fork tender. Reduce the heat to keep from boiling if necessary.
Once the potatoes are just soft turn off the heat then add the peanut butter, corn, spinach and black beans. Add salt to taste.
Serve with a sprinkle of cilantro on top. You can enjoy it plain for with steamed rice.