Peel and roughly chop the 1 onion, 2 garlic cloves, 1 tablespoon fresh ginger, and 800 g potatoes into bite-size pieces.

Add the onion, garlic, and fresh ginger to the food processor. Process into a coarse paste.

Measure the ground turmeric, ground coriander, ground cumin, chilli flakes, smoked paprika, salt, and black pepper. Set the spices aside.

Heat 1 tablespoon cooking oil in the frying pan over medium heat. Add the onion, garlic, and ginger paste.

Sauté the paste until fragrant and softened, about 3 minutes. Stir frequently to prevent sticking.

Stir in the measured spices. Cook for 1 minute to toast them.

Add 400 g tomatoes to the pan. Stir and cook for about 3 minutes until the tomatoes begin to break down.

Add the chopped potatoes and 500 ml vegetable stock. Pour in 400 ml full-fat coconut milk.

Stir the stew until combined. Simmer on low-medium heat for 8 minutes, until the potatoes are mostly tender.

Stir in 100 g crunchy peanut butter. Mix until the peanut butter has melted into the sauce.

Add the handful of spinach and 2 tablespoons dry roasted peanuts. Cook for 2 minutes until the spinach wilts.

Serve the stew with cooked rice and flatbread. Finish each serving with fresh coriander and lime juice.