West African stew with sweet potato and greens

1 HOUR | SERVES 4 | EASY |

Olive - - Contents -

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

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