In a large pot, heat the cooking oil over medium heat until shimmering.

Add the chopped onion and minced garlic; sauté until the onion turns translucent, about 5 minutes.

Add the grated ginger, smoked paprika, ground coriander, cayenne pepper, sea salt, and black pepper; stir well for about a minute to toast the spices.

If desired, add the stew meat and brown on all sides, which should take around 5-7 minutes.

Stir in the tomato sauce, peanut butter, and broth; mix until fully combined.

Toss in cubed sweet potatoes and sliced carrots; bring to a boil.

Reduce the heat, cover, and let simmer for 45 minutes, or until the vegetables are tender.

Stir in spinach leaves and cook for an additional 5 minutes until they are just wilted.

Taste and adjust seasoning as needed before serving.