Begin by preparing the rice. Cook the rice according to package instructions. You can use either brown or white rice just note that brown rice takes about 2x as long to cook as white rice.
Grate the ginger and mince the garlic. In a large soup pot, heat the olive oil over medium heat. Once hot, add the onions and sauté for about 5 minutes – until they are translucent and fragrant. Add the garlic and ginger and sauté for an additional 60 seconds. While the onions cook, dice your potatoes. Note: Feel free to leave the skin on the potatoes for extra nutrition. If you do keep the skins on, simply scrub them under warm water to clean them first.
Add the potato and spices, stirring to completely coat the potatoes. Sauté for 3 minutes. Stir in the diced tomatoes, tomato paste, peanut butter, and vegetable broth. Bring to a boil and simmer for 15 minutes until the potatoes are soft. Optional: For a thicker stew, transfer 2-3 cups of the potato/broth mixture to a blender and blend until smooth. Return the puree to the soup pot.
Once the potatoes are tender, add the kidney beans and kale. Let cook for an additional 2-3 minutes to allow the kale to wilt slightly. Remove from heat and taste and adjust seasonings. Serve immediately over rice along with roasted peanuts, cilantro, and lime juice.