In a large dutch oven over medium high heat, saute the onions, garlic, ginger and red bell pepper in a little broth seasoned with red pepper flakes (add more broth as necessary).

When the vegetables have softened, add the potatoes and ginger. Add the pureed tomatoes and enough broth to cover (You might not need the entire quart).

Bring to a boil and then lower the heat to a simmer. Cook until the potatoes can be easily pierced with a fork, but not falling apart. Add more broth or water as needed.

Ladle about a cup of the broth into a small bowl and mix in the peanut butter. Stir until smooth. Return to the pot and add the mushrooms. Simmer until the vegetables are cooked through.

Turn off the heat, stir in the spinach and let it wilt before serving.

Season to taste with salt and pepper and a squeeze of lime juice.

Serve over rice with the lime wedges.