West African stew with sweet potato and greens

1 HOUR | SERVES 4 | EASY |

onions 2, 1 roughly chopped and 1 diced ginger 5cm piece, roughly chopped garlic 3 cloves scotch bonnet chilli 1 tomato purée 4 tbsp crunchy peanut butter 150g sunflower oil coriander seeds 2 tsp, toasted and crushed ground cumin 2 tsp black pepper ground to make 1 tsp coconut cream 100g vegetable stock 750ml sweet potatoes 600g, cut into 3cm chunks okra or green beans 200g, halved kale 50g, roughly chopped coriander, lime wedges, brown rice and black-eyed beans (or a mixture of both) to serve

• Put the roughly chopped onion, ginger, garlic, scotch bonnet, tomato purée and peanut butter in a food processor, and whizz to a paste. • Heat a casserole dish over a medium heat and add 2 tbsp of sunflower oil. Fry the diced onion with a pinch of salt for 5 minutes until softened. Add the spices and fry for a minute, then stir in the peanut paste and fry for 5 minutes. Stir in the coconut cream and stock, bring to a simmer and bubble for 10 minutes until fragrant and reduced a little. • Stir the sweet potato chunks into the sauce, cover and cook for 15 minutes. • Add the okra and kale, and cook for another 10 minutes – with the lid off if you prefer a thicker sauce. Scatter with coriander to serve, with lime wedges for squeezing, plus some rice or black-eyed beans for soaking up the sauce. PER SERVING 613 KCALS | FAT 36.3G | SATURATES 12.1G CARBS 46.1G | SUGARS 19.4G | FIBRE 14.6G PROTEIN 18.2G | SALT 1G