In a blender, combine the tomato sauce, creamy peanut butter, smoked paprika, ground coriander, kosher salt, black pepper, and cayenne pepper (if using). Blend until smooth and silky.

Heat 2 tablespoons of cooking oil in a large pot over medium heat. Add the minced garlic and ginger, sauté for 1-2 minutes until fragrant, then add the chopped onion and cook until translucent.

Stir in the diced sweet potatoes and protein, then pour in the prepared sauce and 4 cups of broth. Stir well to combine.

Cover and reduce heat to low, simmering for 40-60 minutes until sweet potatoes are tender.

Add the spinach and stir until wilted, about 3-5 minutes.

Serve in bowls, garnished with chopped peanuts, fresh cilantro, and optional chili.