Heat 1 tbsp olive oil in a large saucepan over a medium heat.
Add a chopped onion and cook for 10 minutes, stirring often, until soft.
Add 2 cloves of chopped garlic, stir, and cook for a further 1-2 minutes.
Add 2 tbsp tomato purée, four chopped sweet potatoes, a 400g tin of chopped tomatoes and 500ml of hot vegetable stock.
Add 100g shredded or frozen spinach and 120g peanut butter and stir well. Cook for 5 more minutes.
This dish keeps well so can be made in advance and also freezes well*.
*Defrost in the fridge or at room temperature as the sweet potato breaks down if you defrost in the microwave.