The sauce in this stew is thickened with a small amount of peanut butter. With the tomato paste, it makes for a rich creamy gravy.
Cook the soaked and rinsed kidney beans in water until done, around 90 minutes stovetop or 1 hour pressure cooked.
Heat the oil, add garlic, then ginger and onion. When the onions start to turn translucent add the other vegetables, saute until they just start to get tender.
Add the cooked kidney beans in to the vegetables, along with the seasonings and tomato paste. Mix the peanut butter and tomato paste with some of the hot broth on the side and stir to a smooth paste, and add to the stew. Cook about another 1/2 hour until the vegetables are cooked through. Adjust seasonings.