Peel and cut sweet potatoes in 1 centimeter dice [0.4 inch]. Deseed and cut red pepper in 1 centimeter slice [0.4 inch].
Heat the vegetable oil in a large saucepan. Add finely chopped onion and crushed garlic. Fry under medium heat for 2 minutes. Add ginger, garam masala and tomato paste. Fry for another 2 minutes.
Add chopped diced sweet potatoes and sliced pepper to the pan, followed by tomatoes, vegetable stock and peanut butter. Bring to the boil, then cook covered under medium heat for 15 minutes. By then sweet potatoes should be tender but still have a bite.
Add coconut milk, spinach leaves and drained chickpeas. Reheat, stirring the ingredients together until the spinach is wilted.
Season to taste with lime juice and chilli.
Serve with brown rice, topped with chopped coriander and crushed peanuts on top.