Heat oil in large skillet or stockpot.  Add onions and garlic, and brown lightly.  Add parsnips and yams, and heat, covered, over medium-high heat until slightly softened, about 10 minutes.  Stir occasionally to prevent sticking.

Add spinach, stir, and cook until it wilts, about 5 minutes.

Add remaining ingredients, bring to boil, reduce heat to medium, and cover.  Cook until all veggies are tender, about 20-25 minutes.

If you like it hot, use entire bottle of peanut sauce; if not, use half bottle.  Serve with steamed couscous...it's really good mixed with the couscous, which is available in boxes with cooking directions on them.  I like the kind with nuts and herbs added, but plain will do.

Makes lots...enough to mix with 2-3 boxes of couscous and serve a small army.