Heat up the oil in a large saucepan and add the onion, ginger and garlic once hot
Fry for around 10 minutes until softened
Add paprika, cumin, chilli and fry for a minute until fragrant
Add the sweet potatoes, white beans, stock cube, coriander and salt + pepper, with enough water to roughly cover
Bring to the boil and simmer on a low heat for around 10 minutes, until the sweet potato has softened
Add the tinned tomatoes and peanut butter and cook for a further 15 minutes
Transfer the mixture to a food processor or blender (or use a hand-held stick blender) to whizz until completely smooth - add more water to thin out if necessary
Taste and add more salt if necessary
To serve:
Serve into bowls and scatter over roasted peanuts and coriander, if desired
Leftovers keep covered in the fridge for up to a few days and also freeze well