Step 1

Heat half the oil in a large frying pan over medium-high heat. Add half the beef and cook, turning occasionally, for 3 minutes or until evenly browned. Transfer to a slow cooker. Repeat with the remaining beef.

Step 2

Reduce heat to medium. Heat the remaining oil in the pan. Add the carrot and onion and cook, stirring, for 4 minutes or until onion is lightly browned. Add garlic, ginger, paprika, coriander and cayenne and cook, stirring, for 1 minute or until aromatic.

Step 3

Add the stock and bring to a simmer, scraping to dislodge any bits that have cooked onto the base. Place the peanut butter and passata in a bowl and stir until smooth. Add to the pan. Bring to a simmer then pour into the slow cooker.

Step 4

Cover and cook on Low for 8 hours or until the meat is very tender. Reserve a little spinach. Add remaining spinach, cover and cook for 5 minutes or until wilted. Top with reserved spinach and sprinkle with peanuts. Serve with rice.