Wash and dry produce.

In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-20 minutes.

Keep covered off heat until ready to serve.

While rice cooks, using a heavy-bottomed pan, finely crush peanuts in their bag. Halve, peel, and thinly slice onion. Peel and mince or grate ginger. Trim and quarter sweet potato lengthwise; slice crosswise into ½-inch-thick quarter-moons. 

In a small bowl, combine garlic powder, thyme, cumin, garam masala, 1 tsp sugar, 2 tsp salt, and pepper (2 tsp sugar and 4 tsp salt for 4 servings).

Heat a large dry pot over medium heat. Add peanuts; toast, stirring frequently, until fragrant and lightly browned, 1-2 minutes. Carefully transfer 2 tsp peanuts (4 tsp for 4 servings) to a second small bowl for serving.

Add a large drizzle of oil to pot with remaining peanuts. Stir in onion, ginger, sweet potato, and spice blend until everything is thoroughly coated. Cook, stirring frequently, until onion is slightly softened and translucent, 5-7 minutes (if pan seems dry, add another drizzle of oil).

Stir in crushed tomatoes, beans and their liquid, peanut butter, and 2 cups water (4 cups water for 4 servings). Bring to a boil, then reduce to a simmer. Cover and cook, stirring occasionally, until stew begins to thicken, 20 minutes. 

Meanwhile, pick cilantro leaves from stems.

Once stew has cooked 20 minutes, increase heat under pot to medium. Cook, uncovered, stirring occasionally, until stew is thickened, 10 minutes more. Turn off heat. Taste and season with salt, pepper, and as many chili flakes as you like.

Fluff rice with a fork.

Divide rice and stew between shallow bowls in separate sections. Garnish with cilantro leaves and reserved peanuts (if you like things spicy, sprinkle with any remaining chili flakes!). Serve.