Heat the olive oil in a large pot over medium heat. Add in the chopped onion and sauté for a few minutes until translucent.
Add in the minced garlic and ginger and cook a few more minutes.
Add in the (optional) red pepper flakes, chopped tomatoes and peanut butter and stir to combine.
Next stir in the vegetable broth and chopped sweet potato and bring the mixture to a simmer. Allow the stew to simmer for about 10-15 minutes or until the potatoes can be easily pierced with a fork, but are not mushy.
Lastly stir in the kidney beans, frozen peas and kale and allow the beans to warm through and the kale to wilt, about 5 more minutes. Taste and add more salt and black pepper if needed.
Serve warm garnished with cilantro, lemon or lime wedges and more red pepper flakes!
Notes
Try to cut your sweet potatoes into cubes the same size so that they cook evenly.
Any dark leafy green (spinach, collage greens, etc.) will work.
Leftovers will keep sealed in the fridge for a few days.