Gently heat the oil in a large heavy-bottomed pan over medium-low heat. Cook the onion for 4 minutes.
Add the garlic, ginger and mushrooms, and cook for a further minute.
Stir in the spices.
Add the chopped tomatoes, vegetable stock, chickpeas, diced sweet potatoes and creamed coconut. Bring to the boil then reduce the heat, cover with a lid and simmer for 15 minutes or until the potato is tender.
Remove from the heat. Reserve a small amount of the chopped spinach as a garnish, then stir the remainder into the curry.
Stir 1 TBSP peanut butter at a time into the curry, taste testing until you reach the desired level of nuttiness. Season with salt, to taste.
This curry is delicious served with brown rice, naan bread or chapattis. Any leftovers can be stored in the fridge for up to five days. I haven’t tried it yet, but I’m pretty confident that this will curry will be freezable.