Step 1

Heat the coconut oil in a large pot over medium-high heat. Add the onion, ground ginger, garlic, and red pepper flakes. Cook for 3-4 minutes.

Step 2

Add the curry paste and stir for an additional minute.

Step 3

Add the soy sauce, coconut milk, fire-roasted diced tomatoes, chicken broth (or water), and Georgia Grinders smooth or crunchy peanut butter to the pot and stir until the peanut butter is incorporated into the sauce.

Step 4

Add the frozen sweet potatoes, carrots, and bell peppers. Bring the pot to a boil. Reduce the heat and simmer for 10 minutes, or until the sweet potatoes are almost soft.

Step 5

Add the spinach to the pot and cook for about 3 minutes or until the spinach begins to wilt. Season with salt and pepper to your liking.

Step 6

Serve over white rice and garnished with chopped Georgia Peanuts and cilantro.